Tequila Lime Pork with Mole Sauce

There are as many mole sauce recipes as there are cooks... it really is a free for all, if you ask me- - -and I like that!  It's calling out to you to customize it to what you like. Don't be put off by the number of ingredients, it IS a bunch with over 17 items in the sauce, but it's a great combo of flavors.  If you don't have one of them, you could probably substitute easily with a like item.

I will admit to this being the first molé sauce that I have ever made, but I have eaten lots, and lots, of it, so I know what I like.  My first requirement is that I DO NOT want to taste the chocolate... sorry, I just don't!  If you like a chocolaty mole sauce, then you know what to do - add more!

This makes quite a bit of sauce, but I will give you some ideas to use the leftovers for at the bottom of the post.

A little note about the marinade for the pork, it's really good on it's own, and I was surprised how the lime and tequila really gave the pork great subtle and moist flavor.  It doesn't taste like tequila much at all. I am going to try it next on some chicken, it's good enough to stand on it's own, even without mole sauce.

(Whoops, forgot to picture the onion, the tequila, the olive oil)

Marinade:
1 lime, juiced 
1/4 cup tequila
2 garlic cloves, smashed
1 Tbsp olive oil
1 tsp salt

2-3 cups chicken broth, as needed
1 15oz can diced tomatoes, plus juice

1-2 Tbsp olive oil

1 cup finely chopped onion

3 tablespoons chopped garlic
1 jalapeno, seeded and chopped

1 teaspoon dried oregano

1 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1-2 Tbsp chili powder

1-2 corn tortillas, minced up
1-2 chipotle chilies canned in adobo sauce
2 Tbsp almond butter
2 Tbsp raisins
1 Tbsp honey
1 Tbsp molasses

1-2 ounces dark chocolate, chopped

Marinate in a ziploc bag, the pork tenderloin, the tequila, the lime juice, the garlic, olive oil and salt. Marinate at least one hour, or over night. 

In a food processor, mince the onions and the jalapeno. 

Saute over medium in a large pan (with a lid) in olive oil. Add the garlic and  the seasonings, cook for another 2-3 minutes.

In the same food processor, chop the drained tomatoes, chipotle chili(es), corn tortillas, chocolate and raisins until small pieces.  Any larger pieces will mostly dissolve during the cooking process, leaving a small amount of texture in the finished sauce.  

Add them to the same pan. Also add the rest of the ingredients; honey, molasses and almond butter.  Stir to combine.

Gradually whisk in about half of the chicken broth, increase heat to med. high.

Boil for 3-4 minutes, and then reduce heat to low and simmer for about 35 minutes, stirring occasionally. Taste and adjust seasoning with salt.

Preheat the grill, over medium heat grill the pork tenderloin until it reaches the internal temperature of 140-145 degrees.  Remove and let rest for 5 minutes.  Slice on the diagonal and serve with the sauce.  Great served with rice, beans and a salad.

Okay, you're going to have some leftover mole sauce, which is a a GOOD thing. Here's some ideas to use it up on:

• How about Huevos Rancheros using Mole Sauce instead of Ranchero Sauce? It would be very good... in fact, that's what we're having for breakfast tomorrow.
• Mix any leftover pork with some of the sauce and make burritos with some black beans and some rice.  Top with salsa, or more mole sauce and shredded lettuce, chopped tomatoes and some sour cream.
• Bake chicken breasts in a baking pan topped with sauce and a bit more chicken broth. Bake for 35-40 minutes until done. 
• In a crockpot, add a pork loin roast and 1-2 cups of mole sauce, 1-2 cups of broth and the juice of one lime  Cook for 6-8 hours on low.  Remove pork and shred, adjust sauce with more liquid if needed and serve.
• Freeze the sauce... it will come in handy later on!

If you like Mexican food, here are a couple of my favorites:
Cilantro Chicken
Ranchero Shredded Pork
Pork Chili Verde
Albondigas, Mexican Meatball Soup
Chicken Tortilla Soup