Cinnamon-Dusted Pork Tenderloin With Chocolate Stout Mole

Name: Cinnamon-Dusted Pork Tenderloin With Chocolate Stout Mole
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Yield: 4-6 serving(s)
Ingredients: 1/4 cup salt; 2 tablespoons ground cumin; 2 tablespoons garlic powder; 2 tablespoons onion powder; 2 tablespoons smoked paprika; 1 tablespoon ground cinnamon; 1 tablespoon chili powder; 1 tablespoon ground oregano; 1 tablespoon fresh ground black pepper; 3/4 teaspoon ground allspice; 1 1/4 cups fresh cilantro, chopped; 2 tablespoons Cotija cheese, crumbled; 2 tablespoons almonds; 1 garlic clove; grapeseed oil; salt & freshly ground black pepper, to taste; 6 tablespoons olive oil; 6 corn tortillas; 3 ancho chilies, stemmed and seeded; 3 new mexico peppers, stemmed and seeded; 2 pasilla chiles, stemmed and seeded; 3/4 cup red onion, chopped; 3 tablespoons garlic, minced; 3/4 cup almonds; 3 cups chicken stock; 2 cups chocolate stout; 6 roma tomatoes, peeled, seeded, and chopped; 3/4 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 6 tablespoons raisins

Submitted by tankk_girl

"The Lost Abbey’s Lost and Found Ale, pair exceptionally well with this dish. Another obvious pairing would be the chocolate stout you use to create the mole, which would emphasize the chocolate flavors even more."

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Ready In:: 3hrs
Ingredients:: 36
Serves:: 4-6

ingredients

Spice Blend
¹⁄₄ cup salt
2 tablespoons ground cumin
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons smoked paprika
1 tablespoon ground cinnamon
1 tablespoon chili powder
1 tablespoon ground oregano
1 tablespoon fresh ground black pepper
³⁄₄ teaspoon ground allspice
Pesto
1 ¹⁄₄ cups fresh cilantro, chopped
2 tablespoons Cotija cheese, crumbled
2 tablespoons almonds
1 garlic clove
grapeseed oil
salt & freshly ground black pepper, to taste
Mole
6 tablespoons olive oil
6 corn tortillas
3 ancho chilies, stemmed and seeded
3 new mexico peppers, stemmed and seeded
2 pasilla chiles, stemmed and seeded
³⁄₄ cup red onion, chopped
3 tablespoons garlic, minced
³⁄₄ cup almonds
3 cups chicken stock
2 cups chocolate stout
6 roma tomatoes, peeled, seeded, and chopped
³⁄₄ teaspoon ground cinnamon
¹⁄₄ teaspoon ground cloves
6 tablespoons raisins
2 tablespoons pure maple syrup
2 tablespoons honey
1 tablespoon lime juice
salt & freshly ground black pepper, to taste
Hash
1 tablespoon bourbon whiskey
2 tablespoons currants

directions

Make the spice blend: Combine all of the ingredients until completely incorporated. Set aside or store in an airtight container.
Make the pesto: Place the cilantro, cheese, almonds and garlic in the bowl of a food processor. Turn on the machine and slowly pour in the oil until the pesto reaches a spreadable but not runny consistency. Season with salt and pepper to taste and set aside.
Make the tortillas and mole: Heat the oil in a large skillet over high heat. Fry the tortillas, one at a time, until crispy, 20 to 30 seconds per side. Remove, drain on paper towels, and transfer to the bowl of a food processor.
Reduce heat to medium-high. Add the chiles to the skillet and cook until crisp, about 20 seconds per side. Remove and transfer to food processor. Add the onion and garlic to the skillet and cook, stirring occasionally, ?for 2 minutes. Remove and transfer to food processor.
Reduce heat to medium. Remove all but 3 tablespoons of the oil from the skillet or add more oil, if needed. Add the almonds, toast until golden brown, 2 to 3 minutes, and transfer to food processor.
Add 1½ cups of the stock to the food processor and purée the mixture. Pour the purée into a large saucepan over medium-high heat. Add the chocolate stout, tomatoes, cinnamon, cloves, raisins, and remaining stock, and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the mixture thickens to a sauce consistency.
Transfer the mixture to a food processor. Add the maple syrup, honey, and lime juice, and purée. Pour the purée back into the saucepan and simmer for 10 minutes. Season with salt and pepper to taste and keep warm, or store, refrigerated, in an airtight container, for up to 10 days.
Heat oven to 400°F.
Make the hash: Bring the whiskey to a boil in a small saucepan. Remove from heat and pour into a small bowl containing the currants. Let stand for 20 minutes and drain off any excess liquid. Set the currants aside.
Use a fork to poke holes in the yam. Place it on a baking sheet lined with parchment paper. Place in the oven and bake until tender, about 30 minutes. Remove from oven and let cool. Peel the yam, mash and set aside.
Heat the butter in a large sauté pan over medium heat. Add the onion, jalapeño and currants. Season with salt and pepper, and cook until the vegetables are soft and tender, about 6 minutes. Add the mashed yam and garlic, and cook, stirring occasionally, for 5 minutes.
Remove from heat and transfer to a shallow baking dish. Smooth the mixture into an even layer. When cool enough to handle, use a 3-inch ring mold to form 1-inch thick patties. Heat a thin layer of olive oil in a large skillet over medium-high heat and sauté the patties until golden brown, about 1 minute per side. Remove from heat and keep warm.
Prepare the pork: Heat the oil in a large sauté pan over high heat. Rub the tenderloins evenly with the spice blend and place the tenderloins in the skillet (keeping them straight). Cook until browned, about 45 seconds on each side. Remove from the skillet and transfer to a baking sheet. Transfer to the oven and bake to medium doneness, about 10 minutes. Transfer tenderloins to a plate and cover with aluminum foil. Let stand for ?10 minutes.
To serve, ladle some of the mole into the middle of a round plate so that it forms a circle. Cut the tenderloins into ½-inch-thick slices. Place a hash patty in the center of the plate and arrange slices of pork around the patty. Spoon a small mound of the pesto atop the patty and serve immediately.
*Note: Wear gloves when chopping peppers, and avoid touching your eyes.