For the mole sauce: Toast the ancho, chipotle and morita chiles in a dry skillet until fragrant. Let cool slightly, then remove the stems and seeds and roughly chop. Transfer to a blender. Toast the corn tortilla in the dry skillet. Add it to the blender along with the almonds, peanuts, pine nuts, allspice, cinnamon, radishes, tomatillos, cloves and onions. Blend well.
Transfer the puree to a saucepan and add the chicken stock and Mexican chocolate. Simmer until thick and fragrant, stirring occasionally, about 20 minutes.
For the pork tenderloin: Meanwhile, preheat the oven to 400 degrees F.
Heat the olive oil in a skillet large enough to accommodate the tenderloin. Brown the tenderloin well on all sides. Sprinkle with some salt, pepper and cayenne, then transfer to the oven and cook to the desired doneness, about 15 minutes. Let rest for 5 minutes.
Slice the tenderloin and divide it among 4 serving plates. Pour some sauce over the top, add a dollop of ricotta, and top with micro cilantro. Serve immediately.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.