Saturday, 7 April 2012

Guiness & pork tenderloin mole


Pork loin, 1/2 pint Guinness, 400g kidney beans, pinto beans, cannellini beans and haricot beans, 6 squares 70%-80% dark chocolate, 1 white onion, 1 tbsp cumin, 50g coriander, olive oil, tomato passata, cayenne pepper.

Serves: 4 preparation: 2 hours

A mole (rhymes with Ole!) is a traditional Mexican dish but like most Mexican cuisine, it has been cooked for generations according to family tradition, so there are literally thousands of varieties and one would be hard pressed to make it accurately when one person will give you a list of 30 suggested ingredients and the next over 100! This recipe was created with someone who loves Mexican food but can't handle hot spices in mind (The Boy) so please do adapt the heat at will. The last of my very belated St Patrick's Day Guinness recipes - I guarantee that this pork will just fall apart and melt in your mouth... enjoy!

1) Add a little oil to a frying pan or griddle big enough to take a loin of pork and seal the meat for about 5 minutes, rolling it frequently until it is just coloured. Remove from the pan and set aside.

2) Add a peeled, diced onion to the pan and fry off in the oil and meat juices until clear and soft. Add the Guinness and reduce for 2 minutes.

3) Add the cumin, pieces of chocolate and stir until they have melted before adding the beans (Tesco sell "taco beans", 2 cans of which are perfect) and a little passata tomatoes. Stir through some finely chopped coriander.

4) Set the pork in a roasting dish and pour the sauce over. Roast, covered in the oven for an hour and a half, stirring every 30 minutes to ensure the beans on the surface do not dry out.

5) The pork will just pull apart and this shredded pork can be served with rice, in tortillas... however you like!

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