pork tenderloin & green mole sauce

Lean pork tenderloin paired with the zesty Mexican sauce makes a tongue-tingling low-fat main dish. Although most mole sauces are red, fresh cilantro, parsley, and chiles turn this version green.

pork tenderloin & green mole sauce
Servings: 4 Prep 15 mins Cook 31 mins Roast 425°F 15 mins

Ingredients

Mole Sauce:
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 1/2 cup chicken broth
  • 1 can (4.25 ounces) green chiles, drained
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup fresh parsley leaves
  • 2 tablespoons shelled sunflower seeds
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon salt
  • Pinch cayenne pepper
  • 2 teaspoons lime juice
Pork:
  • 2 teaspoons olive oil
  • 1 green pepper, thinly sliced
  • 1 sweet red pepper, thinly sliced
  • 1 sweet onion, thinly sliced
  • 1 pork tenderloin (about 3/4 pound)
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 cups cooked white rice

Make It

Sauce:

1. In a medium-size nonstick skillet, cook the onion and garlic over medium heat for 5 minutes, stirring occasionally. Place in a food processor with broth, 1/4 cup water, chiles, cilantro, parsley, sunflower seeds, cumin, salt and cayenne. Process until smooth. Return mixture to skillet; simmer on medium-low heat for 15 minutes, stirring occasionally. Stir in lime juice. Keep warm.

Pork:

2. Heat oven to 425 degree F. Heat oil in a large ovenproof skillet over medium-high heat. Add peppers and onion and saute for 4 to 5 minutes until softened. Remove from pan and keep warm.

3. Wipe out skillet and coat with nonstick cooking spray. Season pork with oregano, salt and black pepper. Cook over medium-high heat for 3 minutes per side. Roast at 425 degree F for 15 minutes or until internal temperature reaches 150 degree F on an instant-read thermometer. Remove from oven; let stand 5 minutes before serving.

4. Slice meat and serve with the rice, peppers and sauce. Makes 4 servings.

5.

6. Makes 4 servings.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 350, Fat, total (g): 10, chol. (mg): 57, sat. fat (g): 2, carb. (g): 42, fiber (g): 4, pro. (g): 23, sodium (mg): 583, Percent Daily Values are based on a 2,000 calorie diet.