Servings: 4 Prep 30 mins Bake 425°F 20 mins to 30 mins


  • 2 pork tenderloins (3/4 to 1 pound each)
Green Mole Sauce:
  • 1 tablespoon vegetable oil
  • 1 medium-size onion, chopped
  • 1 clove garlic, crushed
  • 1/8 teaspoon ground cumin
  • 1 canned green chili
  • 1/3 cup fresh cilantro leaves
  • 1/4 cup fresh parsley leaves
  • 1/4 cup shelled sunflower seeds
  • 1/4 teaspoon salt
  • 1 cup chicken broth
  • 1/2 cup water
  • 2 teaspoons fresh lime juice

Make It

1. Preheat oven to 425 degrees F. Place tenderloins on rack in shallow roasting pan.

2. Roast in preheated 450 degree F oven 20 to 30 minutes or until internal temperature registers 160 degrees F on a meat thermometer. Do not overcook.

Green Mole Sauce:

3. Heat oil in medium-size skillet over medium heat. Add onion, garlic and cumin; cook until onion is tender, about 3 minutes. Place in food processor or blender with chili, cilantro, parsley, sunflower seeds, salt, broth and water. Whirl until pureed (mixture will be slightly grainy). Return the mixture to the skillet; simmer, stirring occasionally, 20 minutes until slightly thickened. Stir in lime juice.

4. To serve, slice meat; accompany with warm sauce. Makes 4 servings.

Make Ahead Tip

  • The sauce can be prepared a day ahead and refrigerated, covered. Gently reheat the sauce in a small saucepan.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 197, Fat, total (g): 9, chol. (mg): 73, carb. (g): 3, pro. (g): 26, sodium (mg): 281, Percent Daily Values are based on a 2,000 calorie diet.