PointsPlus Slow-Roasted Pork in Mole Sauce Recipe

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

Ready in
3 h, 50 m
16
Servings
166
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.

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.

Nutritional Facts

Total Fat
6g
9%
Sugar
5g
N/A
Saturated Fat
1g
6%
Cholesterol
55mg
18%
Protein
20g
39%
Carbs
9g
3%
Vitamin A
44µg
5%
Vitamin B12
0.4µg
7.2%
Vitamin B6
0.8mg
39.5%
Vitamin C
19mg
32%
Vitamin D
0.2µg
N/A
Vitamin E
0.9mg
4.7%
Vitamin K
6µg
8%
Calcium
24mg
2%
Fiber
2g
6%
Folate (food)
13µg
N/A
Folate equivalent (total)
13µg
3%
Iron
2mg
10%
Magnesium
43mg
11%
Monounsaturated
3g
N/A
Niacin (B3)
7mg
33%
Phosphorus
250mg
36%
Polyunsaturated
1g
N/A
Potassium
544mg
16%
Riboflavin (B2)
0.3mg
19.4%
Sodium
228mg
10%
Thiamin (B1)
0.9mg
59.2%
Zinc
2mg
13%