Pork Tenderloin With Classic Mole Sauce

• 2 pounds pork tenderloins each
• 12 chile peppers medium mulato
• 6 chile peppers medium pasilla
• 4 ancho chile peppers medium
• 1/4 cup canola oil plus additional oil for roasting vegetables
• 4 plum tomatoes stemmed and halved
• 1 white onions small, peeled and halved
• 2 cloves garlic peeled
• 1/3 cup peanuts
• 1 slice white bread day-old
• 1/4 cup sesame seeds, toasted
• 1/4 teaspoon ground coriander
• 1/4 teaspoon anise seed ground
• 1/4 teaspoon ground cloves
• 1/2 teaspoon cinnamon
• 3 ounces mexican chocolate
• 1/4 cup sugar
• salt to taste

1. Remove veins and seeds from peppers. Fry chili peppers in hot oil in medium skillet. Place peppers in large bowl. Cover peppers with boiling water, soak 20 minutes or until soft. Transfer peppers to blender with 1 cup soaking liquid and blend until smooth. Strain, set aside.
2. Place tomatoes, onion and garlic in baking dish. Brush with oil, roast 375 degrees F for 20 to 30 minutes or until tomato skins separate from flesh. Transfer to blender with peanuts, bread and sesame seeds. Blend until smooth, adding some water if needed. Strain, add to a stock pot with the remaining ingredients, chili pepper puree and 2 cups of water. Simmer 30 to 40 minutes, until sauce reduces and thickens.
3. Season pork tenderloin with salt. Cook in a cast-iron skillet over medium heat, turning frequently, until pork is 145 degrees F, 20 minutes. Let rest under foil 5 minutes. Slice pork on diagonal and serve with warm mole sauce.

pork, peppers, peppers, peppers, canola oil, tomatoes, white onions, garlic, peanuts, bread, sesame seeds, ground coriander, anise seed ground, ground cloves, cinnamon, chocolate, sugar, salt

Taken from www.yummly.com/recipe/Pork-Tenderloin-With-Classic-Mole-Sauce-2248739 (may not work)