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Mole Sauce Pork Tenderloin with Corn Salsa
- Pork Tenderloin
- Fire Roasted Corn
- Red onion
- Jalapeno Pepper
- Mole Sauce*
- Guacamole Sauce
1.Preheat the oven to 400.
2.Corn - Combined first four ingredients on a sheet pan, with a little olive oil, salt, pepper. Roast in oven for up 12-15 minutes.
3.Pork Tenderloin – Use oven ready pan or cast-iron skillet.
- Salt and pepper the pork tenderloin. Add the olive oil to pan and get the pan hot.
- Sear for approximately 2-3 minutes and rotate 1/3 and repeat until all sides are seared.
- Place pan in preheated oven for 12-14 minutes.
- Cook until 140º-145 or when you press on the pork and it springs back. Let rest for 5-10 minutes.
4.Heat the Mole sauce – either place in microwave for 1 minute or heat on stove top in saucepan. NOTE: mole sauce might be a little thick after sitting in refrigerator, add a few splashes of water to loosen it up if it is not easy to pour.
Mole Sauce* - Beef Stock, water, guajillo chilies, ancho chilies, dried chipotle chilies, jalapeno, cayenne pepper, fire roasted tomatoes, onion, garlic, almond, chili powder, and Mexican dark chocolate.