• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cookin Canuck
  • Recipe Index
  • 30 Minute Meals
  • Cooking 101
  • Instant Pot Recipes
  • About
  • Subscribe
menu icon
go to homepage
  • Recipes
  • Quick&Easy
  • Instant Pot
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Quick&Easy
    • Instant Pot
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Entrees » Pork Recipes

    Rick Bayless' Smoky Peanut Mole Recipe with Pork Tenderloin

    Published: Sep 8, 2009 · Modified: Mar 29, 2021 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 35 Comments

    183Shares
    Jump to Recipe

    Rick Bayless' Smoky Peanut Mole with Pork Tenderloin

    Yesterday was my husband's 40th birthday.  He had been telling me all week that it was my last chance to kiss a 30-something-year old.  When we woke up yesterday, we checked for additional hair loss (negative), a beer belly (negative - virtually impossible when one runs 60 miles per week), and hair growing in odd places (negative).  He seems to have come through the decade shift relatively unscathed and I am more than happy to kiss a 40-year old.

    My husband has always loved Mexican food and moles, and was unfortunate enough to marry a woman who grew up in a city that was completely devoid of good Mexican restaurants.  The only thing I remember about Vancouver Mexican restaurants was that they had very large plates of nachos and seemingly endless supplies of Margarita mix (great for college parties). When I met my husband, we started to frequent some very good Mexican restaurants in our new home city.  I trepidatiously tried a mole sauce (what do you mean it has chocolate in it?) and was immediately hooked.  It was everything Mexican food should be - complex, flavorful, and a little spicy.

    If you watched Top Chef Masters this season, you have undoubtedly grown to love Rick Bayless, stellar chef of all things Mexican.  This Smoky Peanut Mole recipe came from his book, Mexican Kitchen.  It is rich, it is flavorful, and it is slightly spicy.  It is everything you could ask of a mole.  My husband was thrilled to have this for his birthday meal.  He couldn't stop raving about it.

    My local grocery store did not have dried ancho chiles, but they did have dried California chiles. Not knowing if the flavors and heat were equivalent, I sent out a plea for help on Twitter.  Well, Rick Bayless himself stepped up to the plate to respond (thank you!)  His verbatim response was this: "Dif body, lighter flvr, sub weight no pc."  For those not familiar with Twitter's necessary abbreviated lingo, Chef Bayless was telling me that California chiles have a different body and lighter flavor than anchos and I should go by weight, rather than by the number of chiles provided in the recipe.  Unfortunately, I did not receive this tweet until I was well on my way to making the recipe.  I substituted per piece, rather than weight, but was still very pleased with the results.

    Rick Bayless' Smoky Peanut Mole:

    Tear 2 medium dried ancho chiles (about 1 ounce total), stemmed and seeded, into flat pieces.

    Heat an ungreased skillet over medium heat and add the chile pieces.  Briefly press the chiles down with a metal spatula. Listen for a crackling noise and watch for the color to change.  Do not allow the chiles to start smoking.  A burnt taste will significantly change the flavor of the mole.

    Place the toasted chiles in a small bowl, cover with hot water, and let soak for 30 minutes. Pour off the water.

    While waiting for the chiles to rehydrate, heat 1 tablespoon of canola oil in a large saucepan over medium heat. Add ½ sliced white onion and 2 peeled (not chopped) garlic cloves. Sauté, stirring frequently, until the onions and garlic are browned, about 10 minutes. Scoop the onions and garlic into a blender.

    Preheat the broiler with a rack on the highest level. Remove the core from one 8-ounce medium-large (or 3-4 plum) ripe tomato and place it on a baking sheet lined with foil. Place under the broiler for 5 minutes, turn the tomato, and broil for an additional 5 minutes, or until the skin of the tomato is blackened.

    When the tomato is cool enough to handle, peel the skin off and place the entire tomato, juices included, into the blender.

    To the blender, add 1 cup dry roasted peanuts,

    2 slices firm white bread, torn into pieces (the bread I used wasn't firm enough, so I toasted it for a couple of minutes),

    2 seeded, canned chipotle chiles en adobo, the drained ancho chiles,

    ½ teaspoon cinnamon (Chef Bayless prefers freshly ground Mexican canela),

    and ⅛ teaspoon allspice, freshly ground. Grind it with a mortar and pestle, or put the berries in a ziploc bag and give them a good walk with a rolling pin or meat mallet.

    Add 1 ½ cup chicken broth and blend until the mixture is smooth. Add a little more chicken broth if the blades of your blender aren't running smoothly.

    At this point, Chef Bayless recommends that the mixture is put through a medium-mesh strainer into a bowl. I completely forgot this step, but I had pureed the heck out of my mole, so it didn't seem to make a difference.

    In the same large saucepan used to cook the onion mixture, heat 1 tablespoon of canola oil over medium-high heat. Add the peanut puree.

    Stir continuously for about 5 minutes as the mixture thickens and darkens. Stir in 2 cups chicken broth, ½ cup fruity red wine, 1 tablespoon cider vinegar, and 2 bay leaves.

    Turn the heat down to medium-low, partially cover the pot, and let the mixture simmer for about 45 minutes, stirring regularly.

    Taste the mole and season with salt (½ - 1 ½ teaspoons) and 1 tablespoon sugar. Remove the bay leaves.  Keep the mole warm.

    Cooking the pork tenderloin:

    Preheat the grill to high heat.

    Rub 2 (1 pound) pork tenderloins with olive oil and season generously with kosher salt and pepper. Place them on the grill and sear each side, about 2 minutes per side.

    Turn the heat down to medium-high and cook for an additional 7-12 minutes, or until the internal temperature reaches 145-150 degrees F. Let the pork rest for 10 minutes before slicing.Serve several pieces of the pork on a bed of the mole sauce and garnish with chopped peanuts and cilantro. If you wish, serve with rice, black beans, and warmed flour tortillas.

    For more Rick Bayless recipes, check out the Frontera Grill recipes.

    Rick Bayless’ Smoky Peanut Mole Recipe with Pork Tenderloin

    A rich, flavorful smoky peanut mole is served with tender pork tenderloin.
    5 from 1 vote
    Print Pin Rate
    Course: Entrees
    Cuisine: American
    Keyword: Pork Recipes
    Prep Time: 45 minutes
    Cook Time: 45 minutes
    Soaking Time: 30 minutes
    Total Time: 2 hours
    Servings: 6 Servings
    Calories: 496kcal
    Author: Dara Michalski | Cookin' Canuck

    Ingredients

    • 2 medium about 1 ounce total dried ancho chiles, stemmed & seeded
    • 2 tablespoons canola oil
    • ½ small white onion sliced
    • 2 garlic cloves peeled
    • 8 ounces 1 medium-large round or 3 to 4 plum ripe tomatoes
    • 1 cup dry roasted peanuts plus a additional chopped for garnish
    • 2 slices firm white bread torn into pieces
    • 2 canned chipotle chiles en adobo seeded
    • ½ teaspoon cinnamon preferably freshly ground Mexican canela
    • ⅓ teaspoon allspice preferably freshly ground
    • about 3 ½ cups chicken broth
    • ½ cup fruity red wine
    • 1 tablespoon cider vinegar
    • 2 bay leaves
    • salt to taste
    • 1 tablespoon sugar
    • 2 1-pound pork tenderloins
    • 2 tablespoons olive oil
    • salt and pepper
    • cilantro for garnish
    Prevent your screen from going dark

    Instructions

    • Tear the dried ancho chiles into flat pieces. Heat an ungreased skillet over medium heat and add the chile pieces. Briefly press the chiles down with a metal spatula. Listen for a crackling noise and watch for the color to change. Do not allow the chiles to start smoking. A burnt taste will significantly change the flavor of the mole.
    • Place the toasted chiles in a small bowl, cover with hot water, and let soak for 30 minutes. Pour off the water.
    • While waiting for the chiles to rehydrate, heat 1 tablespoon of canola oil in a large saucepan over medium heat. Add white onion and garlic cloves. Sauté, stirring frequently, until the onions and garlic are browned, about 10 minutes. Scoop the onions and garlic into a blender.
    • Preheat the broiler with a rack on the highest level. Remove the core from the tomato and place it on a baking sheet lined with foil. Place under the broiler for 5 minutes, turn the tomato, and broil for an additional 5 minutes, or until the skin of the tomato is blackened.
    • When the tomato is cool enough to handle, peel the skin off and place the entire tomato, juices included, into the blender.
    • To the blender, add dry roasted peanuts, bread, chipotles, drained ancho chiles, allspice, and cinnamon. Add 1½ cup chicken broth and blend until the mixture is smooth. Add a little more chicken broth if the blades of your blender aren't running smoothly.
    • Put the mixture through a medium-mesh strainer into a bowl.
    • In the same large saucepan used to cook the onion mixture, heat 1 tablespoon of canola oil over medium-high heat. Add the peanut puree. Stir continuously for about 5 minutes as the mixture thickens and darkens.
    • Stir in 2 cups chicken broth, red wine, cider vinegar, and bay leaves. Turn the heat down to medium-low, partially cover the pot, and let the mixture simmer for about 45 minutes, stirring regularly.
    • Taste the mole and season with salt (½ - 1½ teaspoons) and sugar. Remove the bay leaves. Keep the mole warm.
    • Preheat the grill to high heat.Rub pork tenderloins with olive oil and season generously with kosher salt and pepper. Place them on the grill and sear each side, about 2 minutes per side. Turn the heat down to medium-high and cook for an additional 7-12 minutes, or until the internal temperature reaches 145-150 degrees F. Let the pork rest for 10 minutes before slicing.
    • Serve several pieces of the pork on a bed of the mole sauce and garnish with chopped peanuts and cilantro. If you wish, serve with rice, black beans, and warmed flour tortillas.

    Nutrition

    Calories: 496kcal | Carbohydrates: 20g | Protein: 40g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 98mg | Sodium: 862mg | Potassium: 1095mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1815IU | Vitamin C: 17.2mg | Calcium: 62mg | Iron: 3.2mg
    Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

    Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

    Signature

    183Shares
    « Pepper-Rubbed Pork with Sage & Vermouth Cream Sauce Recipe
    Soft Chickpea Focaccia (Farinata) with Zucchini »

    Want more easy, healthy recipes?

    Subscribe to get the recipes sent straight to your inbox.

      We won't send you spam. Unsubscribe at any time.

      Reader Interactions

      Comments

      1. carol

        March 08, 2014 at 3:24 am

        I don't like pork. What else do recommend instead

        Reply
        • NotRickBayless

          July 25, 2014 at 10:37 pm

          In his book, Mexican Kitchen, Bayless says that the mole is great for fish and chicken as well.

          Reply
      2. Suzanne aka vivisue

        July 17, 2010 at 12:04 am

        This looks amazingly delicious and is an inspiration to cook my way through Rick Bayless' cookbooks. However, as soon as Mr. Bayless responded to my Tweet, I would have passed out! I would still be speechless. Of all the famous chefs in the world that I want to meet, he is #1. I would still be on the floor.

        Reply
      3. rico

        September 18, 2009 at 1:37 pm

        Great post. It makes me hungry for Mole. I love mole and your plating looks great. You have a lucky husband.

        Enjoy!
        Rico

        Reply
      4. Ravenous Couple

        September 17, 2009 at 10:03 pm

        chef bayliss was amazing on TC masters--but he's too nice! Great mole sauce!

        Reply
      5. Kevin

        September 13, 2009 at 11:19 am

        What a tasty looking way to do a pork tenderloin! It has been too long since I last made a mole sauce.

        Reply
      6. Miranda

        September 11, 2009 at 1:39 am

        Wow...This looks amazing, CC!!!! Your pictures look fantastic..
        By the way, I absolutely love Chipotles in Adoba. One of my fav. ingredients.

        Reply
      7. Angie's Recipes

        September 10, 2009 at 6:29 pm

        Thank you! I will check the supermarkets here, hope I can easily find them.

        Angie's Recipes

        Reply
      8. Lea Ann

        September 09, 2009 at 11:04 pm

        I found your blog through Eclectic Cook. Love a good Rick Bayless recipe.

        Reply
      9. Kalyn

        September 09, 2009 at 6:03 pm

        Gorgeous! Did I tell you I met Rick Bayless in Chicago? (Not that we were actually introduced, but we chatted while he was doing his cooking demo!)

        Reply
      10. Table Talk

        September 09, 2009 at 6:03 pm

        This Peanut Mole sauce is a great way to ease into fall flavors...Rick Bayless is one of my favorite chefs!

        Reply
      11. Winnie

        September 09, 2009 at 5:32 pm

        I have never made a mole, but you are inspiring me to do so!

        I love all your posts- so many nice photos and so detailed. Well done!

        Reply
      12. figtree

        September 09, 2009 at 2:08 pm

        This will be a very big hit in my house. I love everything Rick comes up with!Figtreeapps

        Reply
      13. curiousdomestic

        September 09, 2009 at 5:52 am

        I love Rick Bayless. And you're right about Vancouver Mexican restaurants. This city needs a really good taco stand. California Mexican restaurants were so good. I miss them.

        Reply
      14. Chef Fresco

        September 09, 2009 at 2:20 am

        That mole sauce looks so good! Happy bday to your hubby!

        Reply
      « Older Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Primary Sidebar

      • Facebook
      • Instagram
      • Pinterest
      • Twitter
      Photo of Dara Michalski.

      Hi there! Welcome to Cookin' Canuck.

      I'm Dara, a Canadian living in the U.S. and sharing my favorite healthy recipes. My cooking motto is that healthy eating never needs to be boring!

      More about me →

      Popular

      • Strawberry Nice Cream
      • Lemon Orzo Salad
      • Sautéed Corn, Zucchini & Blistered Tomatoes Recipe
      • Grilled Halloumi Cheese Recipe

      Footer

      ↑ back to top

      About

      • Meet Dara
      • Contact
      • Work With Me
      • FAQ
      • Privacy Policy

      Newsletter

      • Sign Up! for emails and updates

      Recipes

      • All Recipes
      • Main Dishes
      • Instant Pot Recipes
      • 30-Minute Meals

      I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

      Copyright © 2022 Cookin' Canuck