Rick Bayless’ Smoky Peanut Mole Recipe with Pork Tenderloin

2 medium (about 1 ounce total) dried ancho chiles, stemmed & seeded
2 tablespoons canola oil
1/2 small white onion, sliced
2 garlic cloves, peeled
8 ounces (1 medium-large round or 3 to 4 plum) ripe tomatoes
1 cup dry roasted peanuts, plus a additional chopped for garnish
2 slices firm white bread, torn into pieces
2 canned chipotle chiles en adobo, seeded
1/2 tsp cinnamon, preferably freshly ground Mexican canela
1/3 tsp allspice, preferably freshly ground
About 3 1/2 cups chicken broth
1/2 cup fruity red wine
1 tbsp cider vinegar
2 bay leaves
Salt to taste
1 tbsp sugar
2 (1-pound) pork tenderloins
2 tbsp olive oil
Salt and pepper
Cilantro for garnish

Tear the dried ancho chiles into flat pieces. Heat an ungreased skillet over medium heat and add the chile pieces. Briefly press the chiles down with a metal spatula. Listen for a crackling noise and watch for the color to change. Do not allow the chiles to start smoking. A burnt taste will significantly change the flavor of the mole. Place the toasted chiles in a small bowl, cover with hot water, and let soak for 30 minutes. Pour off the water.
While waiting for the chiles to rehydrate, heat 1 tablespoon of canola oil in a large saucepan over medium heat. Add white onion and garlic cloves. Sauté, stirring frequently, until the onions and garlic are browned, about 10 minutes. Scoop the onions and garlic into a blender.
Preheat the broiler with a rack on the highest level. Remove the core from the tomato and place it on a baking sheet lined with foil. Place under the broiler for 5 minutes, turn the tomato, and broil for an additional 5 minutes, or until the skin of the tomato is blackened. When the tomato is cool enough to handle, peel the skin off and place the entire tomato, juices included, into the blender.

To the blender, add dry roasted peanuts, bread, chipotles, drained ancho chiles, allspice, and cinnamon. Add 1 1/2 cup chicken broth and blend until the mixture is smooth. Add a little more chicken broth if the blades of your blender aren’t running smoothly. Put the mixture through a medium-mesh strainer into a bowl.
In the same large saucepan used to cook the onion mixture, heat 1 tablespoon of canola oil over medium-high heat. Add the peanut puree. Stir continuously for about 5 minutes as the mixture thickens and darkens. Stir in 2 cups chicken broth, red wine, cider vinegar, and bay leaves. Turn the heat down to medium-low, partially cover the pot, and let the mixture simmer for about 45 minutes, stirring regularly.

Taste the mole and season with salt (1/2 – 1 1/2 teaspoons) and sugar. Remove the bay leaves. Keep the mole warm.
Preheat the grill to high heat.

Rub pork tenderloins with olive oil and season generously with kosher salt and pepper. Place them on the grill and sear each side, about 2 minutes per side. Turn the heat down to medium-high and cook for an additional 7-12 minutes, or until the internal temperature reaches 145-150 degrees F. Let the pork rest for 10 minutes before slicing.

Serve several pieces of the pork on a bed of the mole sauce and garnish with chopped peanuts and cilantro. If you wish, serve with rice, black beans, and warmed flour tortillas.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user MGUKERT.