Pork Mole
Total Time45 mins
Skill LevelBeginner
Servings6
Total Time45 mins
Skill LevelBeginner
Servings6
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Key IngredientRoasted Garlic & Herb Loin FiletAboutMake your celebration one for the books with this melt-in-your-mouth Pork Mole featuring our Roasted Garlic & Herb Loin Filet. The rich, velvety mole sauce will have everyone screambling for seconds!
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Key IngredientRoasted Garlic & Herb Loin Filet
Recipe by
Ingredients
1 Farmer John Roasted Garlic & Herb Loin Filet 2 Roma Tomatoes 1 Onion, peeled & quartered 1 Dried Guajillo Chile Pepper 4 cloves Garlic 5 cups Chicken Stock 5 5 Tortilla Chips - or Corn Tortilla 8 ounces Mole Sauce 4 ounces Mexican Chocolate 1 teaspoon Ground Cinnamon 1 teaspoon Salt 1/2 teaspoon Ground Star Anise Optional Sides: Mexican Rice, Flour Tortillas, Fried Plantains
Key IngredientRoasted Garlic & Herb Loin Filet
Roasted Garlic & Herb Loin FiletKey IngredientRoasted Garlic & Herb Loin FiletDirections
1Preheat the oven to 375°F.
2Heat a large cast iron skillet over medium heat with 1 tbsp. of olive oil. When the oil shimmers, sear the pork loin on the skillet for 2-3 minutes on each side. Once all sides have been seared, add the cast iron to the preheated oven to roast and cook the pork loin for 30 minutes.
3Brush the pork loin with olive oil to avoid dryness. Return to the oven and roast an additional 10-15 minutes until the internal temperature reaches 145°F.
4While the pork loin cooks, make the mole sauce.
5Mole Sauce: Place the tomato, onion, guajillo chile, and garlic in a saucepan. Cover with water and turn the heat to medium high. Once it comes to a rolling boil, reduce the heat and cook for 8 minutes or until tomatoes have softened. Drain the water and place the tomatoes, onion, garlic, and tortillas in your blender. Process until you create a fine tomato sauce, then set aside. In the same saucepan on medium heat, add the jar of mole sauce and a cup of the chicken stock and cook until diluted. Add the rest of the stock along with the tomato sauce, Mexican chocolate, ground cinnamon, and ground anise. Stir well until you create a mole paste. Add more broth if needed, since the paste will get thicker as it continues cooking. The consistency should be like gravy.
6Remove the pork loin from the oven and rest for 10 minutes before slicing. Drizzle with mole sauce and serve.
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