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Pork Fillet Mole

Pork fillet smothered in a mind blowing Mexican sauce that has to be tasted to be believed!

90 4
Pork Fillet Mole | DonalSkehan.com, Pork fillet smothered in a mind blowing Mexican sauce that has to be tasted to be believed!

main-meals

Pork Fillet Mole

Pork fillet smothered in a mind blowing Mexican sauce that has to be tasted to be believed!

Tuesday, February 7, 2017

For the mole:

4 ancho chillies

4 mulato chillies

2 pasillo chillies

2 chipotle chilli

2 corn tortillas

50g almonds, whole

50g peanuts

1 tsp all spice

1 tsp cinnamon

3 cloves

1 small onion, finely chopped

3 garlic cloves, finely chopped

150g plum tomatoes, sliced in half

1 tsp dried oregano

250ml chicken stock

100g Mexican chocolate or best quality dark chocolate, finely chopped

For the pork:

1-2 tbsp rapeseed oil

500g pork tenderloin, trimmed

1-2 tsp cayenne pepper

Sea salt and ground black pepper

To serve:

Lime

Coriander

Frying pan

Bowl

Food processor

Saucepan

 

90 mins
Serves 4

Really this recipe is all about the sauce. Yes, there’s quite a few ingredients but the resulting dark and mysterious velvet concoction is worth the time and energy it requires to make it. Once made it can be stored in a jar in the fridge for up to 5 days.  It is worth passing the sauce through a sieve for a super smooth finish. All the chillies mentioned here can be sourced online or at specialty food stores.

For the sauce, place a frying pan over a high heat and toast the chilies for 6-8 minutes until aromatic and blackened. Allow to cool, before slicing in half and removing the seeds and tops. Place the chilies in a bowl and pour over just enough boiling water to cover them. Allow to soak for 15 minutes.
Meanwhile, toast the corn tortillas in the hot pan and transfer to a food processor along with the deseeded chillies and their soaking liquid. Add in the almonds, peanuts, allspice, cinnamon, cloves, onion, garlic, tomatoes and dried oregano.
Blend until very smooth before transferring to a sauce pan and bringing to a simmer, and cook slowly for 25 minutes, loosen the sauce with chicken stock as needed. Season with sea salt and black pepper.
Towards the end of the cooking time, stir through the chocolate. If you prefer a smoother sauce, pass it through a sieve.
Preheat the oven to 200˚C/400°F/GAs Mark 6.
Sprinkle the pork with cayenne pepper and sea salt all over.
Heat a large frying pan over a high heat and add a little oil. Sear the pork on all side until golden brown. Transfer to the oven to cook for 10 minutes and let it rest. Remove from the oven and allow to rest before slicing into 1cm thick medallions.
Serve with the slices on a serving platter with the hot mole, coriander and lime wedges.
90 mins
Serves 4

Ingredients

For the mole:

4 ancho chillies

4 mulato chillies

2 pasillo chillies

2 chipotle chilli

2 corn tortillas

50g almonds, whole

50g peanuts

1 tsp all spice

1 tsp cinnamon

3 cloves

1 small onion, finely chopped

3 garlic cloves, finely chopped

150g plum tomatoes, sliced in half

1 tsp dried oregano

250ml chicken stock

100g Mexican chocolate or best quality dark chocolate, finely chopped

For the pork:

1-2 tbsp rapeseed oil

500g pork tenderloin, trimmed

1-2 tsp cayenne pepper

Sea salt and ground black pepper

To serve:

Lime

Coriander

You'll Need

Frying pan

Bowl

Food processor

Saucepan

 

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