- 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
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.