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Ingredients

• 4   dried ancho, pasilla, and/or mulato peppers
• 2 tablespoons  slivered almonds
• 2 tablespoons  raw pepitas (pumpkin seeds)
• 1/4 teaspoon  cumin seed
• 1 6-inch  white corn tortilla, cut into strips
• 1/2 cup  chopped onion
• 3 cloves  garlic, minced
• 1 tablespoon  cooking oil
• 1 cup  chopped tomato
• 1/4 to 1/3 cup  chicken broth
• 1/4 cup  raisins
• 2 tablespoons  unsweetened cocoa powder
• 1 tablespoon  brown sugar
• 1/2 teaspoon  salt
• 1 12-ounce  pork tenderloin
• 1 cup  uncooked long grain rice
• 2 cups  water
• 1 teaspoon  ground coriander
• 1/2 teaspoon  salt
• 1/4 cup  chicken broth
•   Barracho Beans (see recipe below)

Description

A Homemade Mole Sauce Flavors Lean Pork Tenderloin In This Mexican-style Recipe.

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