Quick Mexican Pork Mole

3.3
(39) 31 Reviews
Prep Time
10
min.
Total Time
25
min.
Servings

4 servings

BBQ sauce, unsweetened chocolate and a bit of crushed red pepper make a quick mole sauce for this 25-minute pork tenderloin.

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What You Need

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Make It

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  • Cook and stir onion and garlic in hot oil in large skillet on medium heat until tender. Increase heat to high. Add pork; cook and stir 5 min. or until pork is golden brown on all sides.
  • Add 1/2 cup water, barbecue sauce, chocolate and crushed red pepper; mix well. Bring to a boil; cover. Reduce heat to medium-low; simmer 10 min. or until pork is cooked through, stirring occasionally.
  • Serve over rice.

Food Facts

Traditional Mexican mole sauce is a heady mixture of chilies, spices, fruit and unsweetened chocolate, often served with chicken or pork. This simplified version has lots of flavor, just like the original, but with a fraction of the ingredients.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 370
% Daily Value
Total fat 12g
Saturated fat 4.5g
Cholesterol 65mg
Sodium 470mg
Carbohydrate 37g
Dietary fiber 2g
Sugars 9g
Protein 27g
   
Vitamin A 0 %DV
Vitamin C 4 %DV
Calcium 2 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • marielolson | Mon, Jan 21 2013 12:56 PM

    Sounded so good but tasted like dirt. Would not make this particular mole again, but will try another recipe for it - perhaps the one with canned tomatoes. I remember eating and enjoying it in the past.

  • 4rlnow | Tue, Jun 21 2011 12:14 AM

    Growing up in a Mexican home, mole is done with peanuts, chili's and chocolate. 2 tablespoons of creamy peanut butter and kraft chipotle barbecue sauce makes a huge difference, this is a great alternative to the low and slow Mexican cooking I have always done.

  • gremlinoel | Wed, Oct 27 2010 10:55 AM

    We love this one! Easy and full of flavor.

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