Wednesday, May 7, 2008

Pork with Green Mole

Since I cooked green mole in the afternoon, I am going to take advantage of that for dinner and make something quick. I have some pork tenderloin spears (the package is a bit over a pound) in the freezer so I defrost those and slice them into smaller pieces; almost bite-sized.

I want to brown the pork prior to adding the mole for better flavor. (This method of browning and then finishing the cooking in a moist heat is referred to as braising.) I heat some oil in a medium-sized skillet on medium-high heat and just as it starts smoking I add the pork a batch at a time but work quickly to avoid overcooking the meat. When all the meat is a browned (few signs of raw, pink meat) I add a ladle of green mole (approximately 1/2 cup); cover and let cook for about 5 minutes.

I serve the pork with steamed rice, corn and some quesadillas or just plain tortillas. In this case, we have enough leftover oven-baked rice (recipe from Fish for Dinner) that I will reheat that. However, if you have to cook the rice start it in advance since it takes about 20 minutes; 1 cup of raw, long grain rice to two cups of water or broth and bring to a boil over medium to high heat; reduce to medium low, cover and cook for about 15 minutes.

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