Pork Tenderloin with Coffee Guajillo Mole

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Pork Tenderloin with Coffee Guajillo Mole

Pork Tenderloin with Coffee Guajillo Mole
1 boneless pork tenderloin (about 1 to 1 1/4 lb.)
sea salt and pepper to taste freshly ground
2 tbsp. oil
1/2 cup onion chopped
1 (8- oz.) can tomato sauce
1/2 cup brewed double strength coffee
2 tbsp. raisins
1 tbsp. cocoa powder
1/2 tsp. each: ground allspice and cinnamon
3 to 5 dried guajillo chiles seeds and membranes removed
membranes removed
Prep time: 20 minutes
Cook time: about 1 hour

Preheat oven to 350°F. Coat pork on all sides with salt and
pepper. Heat oil in a large skillet over medium heat and
brown pork on all sides. Place in a large shallow baking
dish and cook for 35 to 40 minutes or until pork reaches an
internal temperature of 150°F. Remove from skillet and keep
warm. Meanwhile, using same skillet, cook onions over medium
heat until tender. Add remaining ingredients; reduce heat to
low and cook, uncovered, for 15 minutes. Puree in blender or
food processor until smooth, then season to taste with salt.
Ladle warm sauce over slices of pork.

Makes 4 servings.
Wine Suggestion
Dry Creek Vineyard Heritage Zinfandel - The bold flavors of this dish need a wine that’s up to the challenge – like this intensely flavored Sonoma 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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