PointsPlus Slow-Roasted Pork in Mole Sauce Recipe

PointsPlus Slow-Roasted Pork in Mole Sauce Recipe
Staff Writer
Slow-Roasted Pork in Mole Sauce
WeightWatchers.com

Slow-Roasted Pork in Mole Sauce

There’s nothing like a slow-cooked roast in a rich, flavorful sauce, and this Mexican-inspired roasted pork tenderloin does not disappoint. Shred leftover pork with a fork, if desired, and use in burritos or sandwiches.

16
Servings
240
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 pounds lean pork tenderloin
  • 1 tablespoon Spanish paprika
  • 1 teaspoon salt
  • Cooking spray
  • 3 medium-sized poblano chiles, seeded, deveined, and sliced
  • 2 medium-sized onions, sliced thinly
  • 1/4 cup water
  • 2 teaspoons olive oil
  • 4 medium-sized cloves garlic, minced
  • 3 tablespoons canned chipotle peppers in adobo sauce
  • 1 1/2 tablespoon ground cumin
  • 1/2 cup cilantro, minced
  • 2 tablespoons unsweetened cocoa
  • 3 cups fresh tomatoes, chopped
  • 1/2 cup raisins
  • 3 tablespoons peanut butter

Directions

Preheat the oven to 450 degrees.

Rub the pork tenderloin all over with paprika and salt. Coat a large, heavy, ovenproof pot with cooking spray and set over high heat. Place the seasoned pork in the pot and sear on each side, about 30 seconds.

Remove the pot from heat and nestle 1 whole sliced pepper and 1 whole sliced onion underneath the pork. Add the water to the pot and cover tightly. Place in the oven and bake for 20-25 minutes. Reduce oven temperature to 200 degrees and continue to cook for 2 hours.

After the pork has cooked for 1 ½ hours, heat the olive oil in a large skillet over medium heat. When it begins to shimmer, add the garlic and chipotle pepper in adobo sauce. Sauté until the garlic starts to brown, about 1 minute. Add remaining onion and pepper slices and sauté until the onion starts to turn golden brown, about 10 minutes. Stir in the cumin, ¼ cup of the cilantro, and cocoa. Mix well until everything is incorporated. Stir in the tomatoes and simmer for 10-15 minutes.

When the pork is done, remove the pot from the oven, but leave the oven on. Remove the pork to a cutting board and remove the vegetables and juices. Add them to the mole sauce with raisins and peanut butter. Mix the sauce well and simmer for about 5 more minutes. Working in small batches, purée the mole sauce in a blender until smooth.

Next, thinly slice the pork and return to the pot. Cover the pork with mole sauce and cook for 1 hour more in the oven. Remove from the oven and serve garnished with the remaining cilantro.

Nutritional Facts

Total Fat
10g
14%
Sugar
3g
3%
Saturated Fat
4g
17%
Cholesterol
82mg
27%
Carbohydrate, by difference
8g
6%
Protein
28g
61%
Vitamin A, RAE
29µg
4%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
20µg
22%
Calcium, Ca
31mg
3%
Choline, total
4mg
1%
Fiber, total dietary
1g
4%
Folate, total
22µg
6%
Iron, Fe
3mg
17%
Magnesium, Mg
41mg
13%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
287mg
41%
Selenium, Se
43µg
78%
Sodium, Na
182mg
12%
Thiamin
1mg
91%
Water
66g
2%
Zinc, Zn
3mg
38%

Pork Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Pork Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.

Pork Wine Pairing

Tempranillo, dolcetto, gewürztraminer, or muscat with roast pork; carmènere with  pork sausage; sangiovese, pinotage, or richer sauvignon blancs for stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes.