- 2 pounds pork tenderloins (each)
- 12 chile peppers (medium mulato)
- 6 chile peppers (medium pasilla)
- 4 ancho chile peppers (medium)
- 1/4 cup canola oil (plus additional oil for roasting vegetables)
- 4 plum tomatoes (stemmed and halved)
- 1 white onions (small, peeled and halved)
- 2 cloves garlic (peeled)
- 1/3 cup peanuts
- 1 slice white bread (day-old)
- 1/4 cup sesame seeds, toasted
- 1/4 teaspoon ground coriander
- 1/4 teaspoon anise seed (ground)
- 1/4 teaspoon ground cloves
- 1/2 teaspoon cinnamon
- 3 ounces mexican chocolate
- 1/4 cup sugar
- salt (to taste)
- 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.