shredded Oaxaca cheese.
2 tbsp olive oil
3 cloves garlic, diced
1 14oz. can diced tomatoes with green chiles
1 thin slice of light rye bread, well toasted
1/2 cup raisins
1/2 of a 7 oz. can of chipotle chiles in adobo sauce
1 tbsp sugar
1 tbsp unsweetened cocoa
1/2 tspn cinnamon, ground
1/4 tspn cloves, ground
1/4 tspn black pepper
1/4 cup white wine
3/4 cup orange juice
1 to 1.5 pound pork tenderloin
1 tbsp sesame seeds
- Preheat oven to 325 degrees Fahrenheit.
- Heat 1 tbsp olive oil in a skillet over medium heat.
- Add garlic to the skillet and for 1 to 2 minutes.
- Pour the olive oil and garlic into your food processor. Set skillet aside for later.
- Add the tomatoes (with liquid) to the food processor.
- Dice up the toast and add it to the food processor along with the chipotle chiles, cocoa, sugar, raisins, cinnamon, clove, and black pepper. Pulse the ingredients until they have formed a thick sauce.
- Pour the contents of the food processor back into the skillet and add the white wine and orange juice.
- Heat the mole mixture in the skillet over medium heat until it begins to boil. Then reduce heat to low.
- Pour 1 tbsp olive oil into your dutch oven. Heat the oil over medium high heat.
- Add the pork to the dutch oven and brown the meat evenly. Cook the pork for about 12 minutes. There should be a dark brown residue at the bottom of the dutch oven when you have finished.
- Pour the mole mixture over the pork tenderloin. Using a wooden spoon, rub the mole over the brown residue left by the pork to incorporate it into the sauce.
- Place the lid on the dutch oven and place it into the oven and bake for 25 minutes.
- Meanwhile, in a small dry skillet, heat the sesame seeds over medium heat for about 4 minutes.
- When the pork tenderloin has finished baking, remove it from the oven.
- Cut the pork into medallions and serve with a sesame seed garnish.