Pork Tenderloins in Apple Butter Mole

This dish was inspired by David Garrido and Robb Walsh's recipe for grilled pork chops in apple butter mole, which appears in their book 'Nuevo Tex-Mex'. Garrido and Walsh serve the sauce over grilled pork chops, and indeed it is delicious served over any grilled meat, but I like it even better when made with pork tenderloins that are cooked right in the sauce.

Apple Butter Mole
1/2  onion, roughly chopped
1 clove garlic, chopped
2  guajillo, {pasilla}, or New Mexico red chiles, stemmed and seeded
1  dried chipotle chile (optional)
4 tablespoons bacon grease or vegetable oil, divided
2 cups apple butter
2 cups chicken broth powder
pinch ground {cinnamon}
pinch ground {cloves}
 freshly ground {black pepper}
Pork Tenderloins
2 tablespoons bacon grease or oil
2 pounds pork tenderloin, cut into 4 equal pieces
In a cast-iron skillet over medium heat, fry the onion, garlic, and chiles in 2 tablespoons of the bacon grease or oil. When the onions have softened, add the apple butter, chicken stock, cinnamon, and cloves. Bring the mixture to a boil, stirring, then remove from the heat.

Transfer the mixture to your blender and purée until smooth. Season to taste with salt and pepper.

Add the remaining lard or oil to a saucepan or skillet set over medium heat. Add the puréed mole and bring it to a boil, stirring constantly. Immediately reduce the heat and simmer the mole for about 20 minutes. Serve hot.

For the Pork Tenderloins:

In a skillet, melt the bacon grease or oil over high heat. Quickly sear the pork tenderloin pieces on all sides. Reduce heat, add about 4 cups of Apple Butter Mole, and simmer 20 minutes, or until the pork is just cooked through. Serve.

Ease of Preparation: Moderate

Preparation Time: 15 min

Cook Time: 40 min

Servings: 8

Recipe By: Gwyneth Donald

From:  Cook West: Mole!
Used with permission of Rio Nuevo Publishers