Pork Tenderloin with Mole Verde

5 from 1 vote

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.

Course Main Course

Cuisine Mexican

Keyword dairy-free, dinner, egg-free, Latin American, lunch, main, mexican, mole, mole verde, nut-free, pork, pork tenderloin, sauce

Prep Time 20

Cook Time 30

Total Time 1

Servings

Calories 352kcal

Author Jenny Ross

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

Get Recipe Ingredients

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