April 08, 2020

Cinnamon Dusted Pork

Tenderloin with Stout


Spice Blend:
1/4 cup salt
2 Tbsp ground cumin
2 Tbsp garlic powder
2 Tbsp onion powder
2 Tbsp smoked paprika
1Tbsp ground cinnamon
1 Tbsp chili powder
1 Tbsp ground dried oregano
1 Tbsp freshly ground black pepper
3/4 tsp ground allspice

6 Tbsp olive oil
6 corn tortillas
3 ancho chiles, stemmed and seeded
3 New Mexico chiles, stemmed and seeded
2 pasilla chiles, stemmed and seeded
3/4 cup red onion, chopped
3 Tbsp garlic, minced
3/4 cup almonds
3 cups chicken stock
2 cups chocolate stout
6 Roma tomatoes, peeled, seeded, and chopped
3/4 tsp ground cinnamon
1/4 tsp ground cloves
6 Tbsp raisins
2 Tbsp pure maple syrup
2 Tbsp honey
1Tbsp lime juice
Salt and freshly ground black pepper, to taste
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 degrees. 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.