Spice-Rubbed Pork Tenderloin with Mole, Green Rice, Cilantro, Lime and Goat Cheese

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  • Level: Intermediate
  • Total: 2 hr (includes resting time)
  • Active: 45 min
  • Yield: 4 servings
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Ingredients

Mole Sauce:

1/2 cup slivered raw almonds

2 tablespoons canola oil 

3 cloves garlic, coarsely chopped 

1 small Spanish onion, coarsely chopped 

1 cup pureed plum tomatoes 

Scant 1/2 cup pureed chipotle in adobo 

2 tablespoons ancho chile powder 

2 tablespoons white sesame seeds 

1 tablespoon New Mexico chile powder 

1 teaspoon ground cinnamon 

1/2 teaspoon ground chile de arbol 

1/2 teaspoon ground allspice 

1/2 teaspoon ground cloves 

1/4 cup chopped fresh mango 

1/4 cup golden raisins 

1/4 cup crushed blue corn tortilla chips 

3 tablespoons molasses 

1 tablespoon honey 

1 tablespoon pure maple syrup 

1 1/2 cups chicken stock, warmed 

1 ounce semisweet or bittersweet chocolate, finely chopped 

Kosher salt and freshly ground black pepper 

Green Rice:

1 1/2 cups long-grain white rice

Kosher salt and freshly ground black pepper 

1/4 cup finely chopped fresh cilantro 

3 green onions, thinly sliced 

2 roasted poblano chiles, finely diced 

Spice Rub and Pork:

1 1/2 pounds pork tenderloin

3 tablespoons ancho chile powder 

2 tablespoons light brown sugar 

1 tablespoon pasilla chile powder 

2 teaspoons ground cinnamon 

2 teaspoons ground allspice 

1 teaspoon chile de arbol 

Kosher salt 

2 tablespoons canola oil 

Crumbled goat cheese, for topping

Lime wedges, for serving

Fresh cilantro leaves, for garnish 

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. For the spice rub and pork: Remove the pork from the refrigerator 20 minutes before cooking.
  8. Preheat the oven to 450 degrees F.
  9. Combine the ancho chile powder, brown sugar. pasilla chile powder, cinnamon, allspice, chile de arbol and 1 tablespoon salt in a small bowl.
  10. 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.
  11. 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.