Pork Tenderloin with Mole Rapido


4 whole Italian plum tomatoes (¾ lb.)
1½ cups reduced-sodium canned chicken broth
8¼ ounce jar prepared mole
1 Tbs packed dark brown sugar
1 Tbs smooth peanut butter
½ tsp salt

2 tsp chipotle chile powder
2 tsp brown sugar
salt to taste
1½ lbs pork tenderloins, trimmed of fat
freshly ground black pepper to taste
4 tsp toasted sesame seeds

1. Prepare Mole Rapido: Preheat broiler and place rack about 6 inches from heat. In a shallow metal pan, broil the tomatoes, turning them once, until the peels are charred and the tomatoes are soft, about 14 minutes total. Cool.

2. In a food processor, combine tomatoes, broth, mole, sugar, peanut butter, and salt. Process, stopping to scrape down sides, until ingredients are incorporated and smooth.

3. Transfer to small saucepan and set over low heat. Bring just to a simmer, stirring often. Reduce heat and set aside until ready to use (or cover and refrigerate for up to 1 month).

4. Preheat grill to medium-high.

5. In a small bowl, mix chipotle powder, sugar and 1 teaspoon salt. Sprinkle mixture evenly over the pork tenderloins, using it all and patting it firmly into the meat.

6. When grill is ready, lightly oil the rack. Lay tenderloins on rack, cover and grill, turning every 4 to 5 minutes, until meat is well marked by the grill and done to your liking, about 18 minutes total for juicy, slightly pink pork. An instant read thermometer inserted into the center of the meat should read 140° to 150°F. Transfer meat to a cutting board and let it rest for a few minutes.

7. Bring mole sauce back to a simmer. Carve tenderloins across the grain and at a slight angle to the cutting board into thin slices. Season with salt and pepper.

8. To serve, arrange slices on plates. Drizzle generously with suace, sprinkle the sesame seeds over all, and serve immediately.

Cooking Tips
*Look for mole and chipotle chile powder in the Latin aisle of your market, or in Latin markets.
**To toast sesame seeds, place them in a dry fry pan over medium heat. Stir often until toasted.

Recipe Source: Adapted from The Southwestern Grill

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