Pork Tenderloin With Mole Sauce And Ricotta Recipes

Steps:

• For the mole sauce: Put the almonds in a medium saucepan over medium heat and cook, stirring occasionally, until light golden brown, about 5 minutes. Remove the almonds to a plate.
• Increase the heat to high, add the oil to the saucepan and heat until it begins to shimmer. Add the garlic and onions and cook until soft, about 4 minutes. Stir in the tomatoes, chipotle puree, ancho chile powder, sesame seeds, New Mexico chile powder, cinnamon, chile de arbol, allspice and cloves. Bring to a boil and cook for 10 minutes.
• Add the mango, raisins, tortilla chips, molasses, honey, maple syrup and reserved almonds. Pour in the warmed chicken stock and cook, stirring occasionally, until the mangoes are soft and the mixture is reduced by half, about 50 minutes.
• Carefully transfer the mixture to a blender, let cool for 5 minutes and then blend until smooth. Return the mixture to the pan over high heat. Add the chocolate and cook until reduced to a sauce consistency, about 10 minutes. Season with salt and pepper.
• For the green rice: Add the rice and 3 cups water to a saucepan and season with salt. Bring to a boil, stir, place a lid on the pan, reduce the heat to medium and cook until all of the liquid is absorbed, 15 to 18 minutes.
• Remove the rice from the heat and let sit for 5 minutes with the lid on. Remove the lid and fluff with a fork. Stir in the cilantro, green onions, poblanos and some salt and pepper.
• For the spice rub and pork: Remove the pork from the refrigerator 20 minutes before cooking.
• Preheat the oven to 450 degrees F.
• Combine the ancho chile powder, brown sugar. pasilla chile powder, cinnamon, allspice, chile de arbol and 1 tablespoon salt in a small bowl.
• Season the pork with salt on both sides. Dredge the pork in the spice rub and tap off any excess. Heat the oil in a medium saute pan over high heat until it begins to shimmer. Cook, turning every few minutes to sear on all sides, until the pork is golden brown, about 10 minutes. Transfer to the oven and cook to medium doneness (or until an instant-read thermometer inserted into the center registers 145 degrees F), 8 to 10 minutes. Remove the tenderloin to a cutting board and let rest 10 minutes before slicing into 1-inch-thick slices.
• Ladle some of the mole sauce onto each plate and put 3 slices of pork on top. Put a scoop of rice on the side. Add more sauce on top, some crumbled goat cheese, a squeeze of lime and chopped cilantro.

Steps:

• Tear the tortillas into small pieces; toss with the chiles, sesame seeds, raisins, onion, garlic and five-spice powder in a bowl. Heat a large cast-iron skillet over medium-high heat. Add the tortilla mixture; cook, stirring, until the sesame seeds are toasted and the onion is slightly charred, about 5 minutes.
• Add the tomatoes and cook, stirring and scraping up any browned bits, until the liquid evaporates and the tomatoes start browning, about 6 minutes. Add the cilantro and 1 1/2 cups water; bring to a boil, scraping up the skillet. Working in batches, transfer to a blender and puree until smooth, about 4 minutes. Transfer to a 6-quart slow cooker.
• Season the pork all over with salt and pepper; add to the slow cooker. Cover and cook on low, 8 hours.
• Before serving, pierce the sweet potatoes several times with a fork: microwave until tender, about 8 minutes. Remove the pork from the slow cooker and slice. Top with the sauce and more sesame seeds and cilantro. Serve with the sweet potatoes and tortillas.

Steps:

• Preheat the oven to 350 degrees F.
• Remove the stems, seeds and veins from the ancho and guajillo chiles. In a pan over medium-high heat, add 3 tablespoons of the oil and sauté the chiles for about 20 seconds on both sides. Transfer them to a pot with 3 quarts of very hot water. Sauté the tomatoes, tomatillo and garlic in the same pan until lightly roasted and fragrant, about 1 minute for the garlic and 2 to 3 minutes for the tomatoes and tomatillo; add them to the water with the chiles. Allow them to steep while you prepare the other ingredients, at least 30 minutes.
• Roast the pecans on a baking sheet for about 5 minutes. Allow them to cool, then process to a fine consistency in a food processor; set aside.
• Toast the bolillo in the oven directly on the rack until toasted and golden, 6 to 8 minutes. Let cool, then tear into large pieces and process in a food processor to make fine breadcrumbs; set aside (there should be about 3/4 cup of breadcrumbs).
• Toast the sesame seeds in a small pan over medium heat, stirring, until just beginning to turn light brown, about 3 minutes. Grind in a coffee or spice grinder until finely ground; set aside.
• In an 8-quart pot, add the remaining 3 tablespoons oil and set over medium heat.
• Drain the water from the chiles, tomatoes and garlic and begin blending them in a blender on high speed in batches. Add 1 cup of chicken broth to each batch, then pour into the 8-quart pot. Raise the heat to medium high and start adding the other ingredients. First, add the peanut butter and stir until it is well blended into the mixture. Next, add the ground sesame seeds and stir until you work out any lumps that may be visible in the sauce. Do the same with the finely ground pecans and chocolate tablet. Add the breadcrumbs, 1 teaspoon black pepper, cumin, cocoa, sugar, chopped chocolate and bouillon. Cook, stirring and working out any lumps that may be visible in the sauce. If you think the sauce is too thick, add another cup of broth. Bring down the heat to medium low while you start to sear the chicken.
• Heat a griddle (the type you use for pancakes) or large nonstick skillet over medium-high heat until hot. Sprinkle the chicken with salt and pepper and sear on the griddle for 6 to 8 minutes per side.
• Add the chicken to the sauce and allow to simmer until the chicken is very tender and the mole is thickened, 45 to 60 minutes. Taste occasionally for more salt or sweetness to your liking.
• I like to accompany my mole with homemade Tex-Mex rice and bolillos. Enjoy. Buen provecho!