Pork Tenderloin with Coffee Guajillo Mole

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Pork Tenderloin with Coffee Guajillo Mole

Pork Tenderloin with Coffee Guajillo Mole
1 boneless Raley's pork tenderloin (about 1 to 1¼ lb.)
Freshly ground sea salt and pepper to taste
2 tbsp. oil
1/2 cup chopped onion
1 (8- oz.) can tomato sauce
1/2 cup brewed double strength coffee
2 tbsp. raisins
1 tbsp. cocoa powder
1/2 tsp. ground allspice
1/2 tsp. cinnamon
3 to 5 dried guajillo chiles, seeds and membranes removed

Prep: 20 minutes, Cook: about 1 hour, Serves: 4

1. Preheat oven to 350°F.

2. Coat pork on all sides with salt and pepper. Heat oil in a large skillet over medium heat and brown pork on all sides.

3. Place in a large shallow baking dish and cook for 35 to 40 minutes or until pork reaches an internal temperature of 145°F. Remove from skillet and keep warm.

4. Meanwhile, using same skillet, cook onions over medium heat until tender. Add remaining ingredients; reduce heat to low and cook, uncovered, for 15 minutes.

5. Puree in blender or food processor until smooth, then season to taste with salt. Ladle warm sauce over slices of pork.

Wine Suggestion
Zinfandel - The bold flavors of this dish need a wine that’s up to the challenge – like an intensely flavored Lodi Zin.
Nutritional Information:
330 calories, 37 g protein, 14 g total fat (3.5 g sat., 0 g trans), 12 g carbohydrate, 2 g fiber, 6 g sugar, 105 mg cholesterol, 450 mg sodium, 7 points


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