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MOLÉ PORK TENDERLOIN

SERVES FOUR - DOWNLOAD RECIPE CARD

Tenderloin

• Roughly 2 lbs. of premium pork tenderloin

• cups of molé (spices listed at right)

• 2 cups veggie stock

• 3-4 sweet potatoes

• 4 limes

• 2 tbsp. butter

• ½ cup oil

• 1 bunch cilantro

• S & P to taste

CABBAGE SLAW

• Half head cabbage shredded

• 1 red pepper sliced

• 1 poblano pepper sliced

• 1 small sweet onion sliced

• Rest of cilantro

• 1 cup coconut milk

• 1 tbsp. rice wine vinegar

• Juice of 1 lime

• 1 tbsp. each of honey,

chili powder, coriander

MOLÉ SAUCE

• 1 poblano and 1 jalapeno roasted

• 1 cup veggie stock

• 1 8 oz. can pear-peeled tomatoes

• ¼ cup each: tomato paste, apple cider

vinegar, peanut butter, honey

• ¼ cup dried cherries or raisins

• Juice of 1 lime

• 1 clove garlic

• ½ small sweet onion

• 1 tbsp. each cumin, coriander, cocoa powder

• 1 tsp. each cinnamon, nutmeg

• PREP: Rub pork tenderloin with oil, season with S&P (set aside in fridge). • Next prepare the SLAW (using scraps, one carrot and 2 celery stalks to make veg stock; 1 qt. water reduced by half, S&P) followed by the molé

• MOLÉ: Combine all ingredients in food processor and blend thoroughly. Heat on medium for 10-12 minutes. Set aside to cool. When these two ingredients are done, start the sweet potatoes.

• Peel sweet potatoes with peeler, cut into fry stick shapes, toss in oil, S&P, bake at 325º on cookie sheet for 12-15 min.; set aside to cool.

• PORK: In large sauté pan, heat rest of oil on med. heat for 5 min. Add pork tenderloin and sear all sides (5 min). Add molé and 1 cup stock, heat 3 min. Place in uncovered roasting pan in 400º oven 12-15 mins. Heat 1 tbsp. oil on med. in largesauté pan, 3-5 min. Add par-cooked sweet potatoes, squeeze lime juice and mount with 1 tbsp. butter, 1 tbsp. chopped cilantro (rest used in slaw) S&P. Keep warm on low heat. Remove pork from oven and pan; let rest 8-10 min. (”resting” meats allows juices to re-enter). In medium sauté pan, heat juices from meat pan, mount with butter and use as sauce for meat. Cut pork into four pieces ensuring to cut against the grain.

• Place sweet potatoes in center of plate, top with pork. Spoon sauce around the outside of meat & potatoes and top with healthy dollup of slaw and lime wedge. Serve with Zen Green cocktail for a super tasty, healthy meal.