zakruti.com » Dish recipes » Adam Ragusea

'Weeknight' mole poblano with pork tenderloin and limey lima beans

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Rating: 4.5; Vote: 2

'Weeknight' mole poblano with pork tenderloin and limey lima beans RECIPE, FEEDS 2-3 An approx. 1 lb (454g) pork tenderloin 4-5 garlic cloves, peeled and lightly crushed 1-2 large shallots, peeled and roughly chopped 2 canned chipotle peppers 1 teaspoon peanut butter or tahini 1 teaspoon (at most) cocoa powder 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano 1/4 teaspoon ground cinnamon 1/4 teaspoon (at most) ground cloves 3/4 teaspoon flour 1 teaspoon tomato paste 1-2 tablespoons any fruit preserves salt pepper oil 2 tablespoons butter toasted sesame seeds (optional) For the beans: 6 oz (170g) bag frozen lima beans 1-2 tablespoons toasted sesame oil 1 lime fresh cilantro (optional) salt pepper sugar Trim silverskin off the pork and season with salt and pepper. Heat a non-stick or well-seasoned cast iron pan to medium, and put in a generous coating of oil. Lift the pork into the pan with tongs and keep moving it constantly as you sear all sides imagine mopping up the oil with the meat. Once all sides have decent color, add in the butter, garlic and shallots, and reduce heat to medium-low. Cook the pork, flipping it frequently in the butter, until the interior temperature is 145 F/63 C about 15 minutes total cooking time for a 1 lb tenderloin. Remove the meat and let it rest. Stir the chipotles into the garlic and shallots and fry them for a minute. Do likewise with the following things, in order: the peanut butter, cocoa powder, remaining spices, flour and tomato paste. Deglaze with at least a cup of water and allow the sauce to simmer and reduce until it's quite thick. Turn the heat off, stir in the fruit preserves, and taste for seasoning. Either eat the sauce chunky, puree it, or push it through a sieve. Transfer the sauce to a bowl and give the pan a quick rinse. Over medium, heat the sesame oil and stir in the frozen lima beans. When they're thawed and just starting to brown, turn off the heat, grate in the zest of the lime and squeeze in at least half the juice. Stir in salt, pepper and a pinch of sugar to taste. Stir in some fresh cilantro leaves at the last second. Slice the pork against the grain, reheat the sauce in the microwave if necessary and spoon it generously over the meat (hot sauce will reheat the meat for you. Scatter sesame seeds over the sauce (optional) and serve with the lima beans
Date: 2020-10-08

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Comments and reviews: 10

starfthegreat
You always say that you often prefer shallots because they're single serving, so, and sorry for the dumb question, does that mean that medium sized aren't onions available in your area? Where I live I can get onions that vastly vary in size, going from small to rather large, is that not the case in your local supermarkets?
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Zone07
Many moons ago when my wife and I were dating; she ordered the Chicken Mole thinking it meant Guacamole. Needless to say she ended up eating my ChoriPollo. I told her the dish was great but she couldn't get passed the chocolate covered chicken.
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Swole
I made traditional mole once. Took me 8 hours. Taste reminded me of what tobacco smells like. It was good, but for me personally, not worth making again. However, I ve had mole that blew me away, so I m willing to try it elsewhere. haha
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Sheepy
Fwi if you go to a Mexican store most of the time or like defenitly will sell a jar of mole and you can add what ever you want to make more of it but use t if you don t want to take too long making the mole the original way
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food
Are Lima beans similar to edamame? Edamame are soy beans that have been boiled in the pod in case you didn t know. Very common in western sushi restaurants. Not sure about japan but these Lima beans look very similar.
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aragusea
Adam: time to deglaze
Me: ah, yes, white wine time
Adam: water is totally fine for our purposes
Me: 0:
also the way that i watched this whole thing and i don't eat pork. i just love ur videos man: D
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Francisco
This is great! A feasible way to make mole is very practical. You would be surprised how many Mexican families (including mine) just buy it pre-made from the store because its so complex and time consuming
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MovieMusicTV
With my mother being from Mexico I've eaten quite some mole dishes over the year and mole poblano is absolutely an S+ tier sauce, hope others will also try it due to Adam's recipe. Great video btw: )
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1997juljb
Nice, the National Pork Board. The guys who try to sell more pork so that the environment is hurt even more. I understand you need the advertisment money, but come on. The Pork Board?
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Tyler
I remember when you had no time for a pan you couldn't put in your dish washer, and now you've been using the cast iron in most of your recent videos. You've been converted, huh? ;)
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