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Ingredients
US|METRIC
6 SERVINGS
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Directions
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Directions
- Remove veins and seeds from peppers. Fry chili peppers in hot oil in medium skillet. Place peppers in large bowl. Cover peppers with boiling water, soak 20 minutes or until soft. Transfer peppers to blender with 1 cup soaking liquid and blend until smooth. Strain, set aside.
- Place tomatoes, onion and garlic in baking dish. Brush with oil, roast 375 degrees F for 20 to 30 minutes or until tomato skins separate from flesh. Transfer to blender with peanuts, bread and sesame seeds. Blend until smooth, adding some water if needed. Strain, add to a stock pot with the remaining ingredients, chili pepper puree and 2 cups of water. Simmer 30 to 40 minutes, until sauce reduces and thickens.
- Season pork tenderloin with salt. Cook in a cast-iron skillet over medium heat, turning frequently, until pork is 145 degrees F, 20 minutes. Let rest under foil 5 minutes. Slice pork on diagonal and serve with warm mole sauce.
NutritionView More
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710Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories710Calories from Fat320 |
% DAILY VALUE |
Total Fat36g55% |
Saturated Fat7g35% |
Trans Fat |
Cholesterol125mg42% |
Sodium780mg33% |
Potassium1850mg53% |
Protein51g |
Calories from Fat320 |
% DAILY VALUE |
Total Carbohydrate51g17% |
Dietary Fiber10g40% |
Sugars21g |
Vitamin A130% |
Vitamin C15% |
Calcium15% |
Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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