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.
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.
Heat oven to 425 degree F. Heat oil in a large ovenproof skillet over medium-high heat. Add peppers and onion and sauté for 4 to 5 minutes until softened. Remove from pan and keep warm.
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.
Slice meat and serve with the rice, peppers and sauce. Makes 4 servings.
Makes 4 servings.