May 8, 2022
Pork Tenderloin with Mole Verde
Juicy pork with heady spices gets a quick broil before being sliced and served with a bright, herbal, and savory green mole sauce for a delicious and easy Mexican-inspired main. You can make a shortcut sauce by using a store-bought salsa verde to blend with the mole ingredients for an even easier and faster meal.
Servings: 3
Calories: 352kcal
Ingredients
Pork Tenderloin
- 1 pound pork tenderloin
- 1/4 teaspoon coriander ground
- 1/4 teaspoon cumin ground
- 1 garlic clove minced
- 1/2 tablespoon guten-free soy sauce or 2 tablespoons coconut aminos
- pinch monk fruit optional, omit if using coconut aminos
- 1/2 tablespoon lime juice
- 1/2 teaspoon avocado oil I like to lightly spray the skillet with avocado oil spray
- salt and pepper to taste
Mole Verde
- 1/2 cup pepitas pumpkin seeds
- 1/4 pound tomatillos 4-6 tomatillos husks removed
- 1/4 white onion
- 2 garlic cloves with peels on
- 1 jalapeño stem and seeds removed
- 1 tablespoon avocado oil
- 1 cups chicken broth or water for vegetarian plus more as needed
- 1/2 bunch cilantro
- 2 sprig epazote optional, or use 1/4 teaspoon dried Mexican oregano
- 1/4 cup Romaine leaves roughly chopped
- 1/2 teaspoon cumin ground
- 1/4 teaspoon coriander ground
- salt and pepper to taste
- lime juice to taste
Serving Options
- 1/2 batch Mexican Cauliflower Rice
- 1/2 batch Cumin Roast Carrots
Instructions
For the Sauce
- Prepare the sauce first. Toss the tomatillos, onion, garlic cloves, and jalapeños in 2 tablespoons avocado oil and spread onto a rimmed baking sheet. Broil for 5-10 minutes, or until well charred, turning the peppers half way through. Allow to cool and peel the garlic cloves, discarding the skin.
- While the vegetables char, toast the pepitas in a skillet, stirring frequently until just beginning to brown and they smell toasted.
- Combine toasted pepitas, roasted vegetables, chicken stock, and cilantro in a blender and puree until completely smooth. Taste and adjust seasoning with salt and pepper, to taste. It will need a good amount of salt. Add lime juice to taste. Set aside.
For the Pork
- Change the oven to 450ºF, line a rimmed baking sheet with foil, and grease it with a bit of oil. Set aside.
- Combine the coriander, cumin, soy, sweetener, and lime juice in a small bowl and set aside.
- Season the pork tenderloin with salt and pepper, rub with oil and then with the reserved sauce. Place the pork on the baking sheet. Roast for 20-25 minutes, or until the pork registers 145ºF. Transfer pork to a cutting board and tent with foil to rest at least for at least 5 minutes.
To Serve
- Spread the mole onto the plate to form a bed for the pork. Top with slices of pork and sprinkle with additional pepitas and cilantro.
Notes
Protein:Energy Quotient [calories]: 1.23
Nutrition is for only the pork tenderloin and green mole.
You can shortcut this sauce by using 12 ounces of a store-bought salsa verde and pre-roasted pumpkin seeds. Simply blend the seeds and salsa with the cilantro, epazote, romaine, cumin, and coriander. Season to taste with lime, salt, and pepper.
Nutrition Facts
Pork Tenderloin with Mole Verde
Amount per Serving
Calories
352
% Daily Value*
Fat
19
g
29
%
Saturated Fat
3
g
19
%
Trans Fat
1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
8
g
Cholesterol
98
mg
33
%
Sodium
254
mg
11
%
Potassium
927
mg
26
%
Carbohydrates
8
g
3
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
39
g
78
%
Vitamin A
468
IU
9
%
Vitamin C
13
mg
16
%
Calcium
36
mg
4
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @PrimalWellnessCoaching or tag #PrimalWellnessCoaching!
Cumin Roast Carrots
Roasting carrots brings out their natural sweetness. Cumin and coriander lend earthy and floral notes that pair well with Mexican dishes. I like to sprinkle these with a bit of lime juice and some cilantro.
Servings: 4
Calories: 60kcal
Ingredients
- 4 carrots peeled and sliced 1/4-inch thick
- 1 tablespoon avocado oil
- 1 tablespoon gluten-free soy sauce or coconut aminos
- pinch monk fruit powdered, omit if using coconut aminos
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- pinch cayenne optional, omit for nightshade-free
Instructions
- Preheat the oven to 450ºF and line a rimmed baking sheet with foil. Add all the ingredients and toss to coat the carrots evenly. Roast in the oven until tender and beginning to brown, about 20 minutes.
Notes
Protein:Energy Quotient [calories]: 0.12
Nutrition Facts
Cumin Roast Carrots
Amount per Serving
Calories
60
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Sodium
294
mg
13
%
Potassium
210
mg
6
%
Carbohydrates
6
g
2
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
1
g
2
%
Vitamin A
10195
IU
204
%
Vitamin C
4
mg
5
%
Calcium
24
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @PrimalWellnessCoaching or tag #PrimalWellnessCoaching!
