chef r. w. miller

Pork Tenderloin Mole

2 pounds pork tenderloin (about 2 whole)
1 teaspoon oil
1/2 cup chopped onion
1 clove garlic, minced
1 cup Mexican-style chili beans, undrained
1/4 cup chili sauce
1/4 cup raisins
2 tablespoons water
1 tablespoon peanut butter
1 teaspoon unsweetened cocoa
Dash EACH salt, ground cinnamon and cloves

Place tenderloins in shallow baking pan in a 425 degree F. oven. Roast for
20 minutes, or until internal temperature is 155 to 160 degrees F.
Heat oil in skillet over medium heat. Saute onion and garlic in oil for 3
to
4 minutes.
Prepare mole by combining onion and garlic with remaining ingredients in
blender or food processor; mix until almost smooth. Place sauce mixture in
saucepan and heat over low temperature, stirring frequently until warm.
Slice pork and serve with mole.
Serves 8.


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