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Pork Roast with Peanut Mole |
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Serves: 4
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(Cerdo con Mole de Cacahuate)
Category: Pork
Moles are sauced-based dishes usually made for celebrations in Mexico. The sauces contain a long list of ingredients and are time-consuming to make but the resulting flavors are spectacular. Mole de Cacahuate, from central Mexico, a thick orange-colored sauce thickened and flavored with roasted peanuts, chiles, herbs, and spices goes very well with pork.
The sauce can be made 3 to 4 days in advance and tastes even better when reheated. A mole tends to thicken as it stands, so it may be necessary to thin it with some chicken broth when it's reheated. If you can't find boneless roast, ask the butcher to bone the roast, or, cook with the bone, but a longer cooking time will be needed.
2 cups Peanut Mole
1 clove garlic (large), mashed
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste
1 tablespoon vegetable oil
3 to 4 pounds boneless pork loin roast
Sprig of cilantro or parsley
1. Prepare the peanut mole. Reserve in the pan off heat. (If made ahead, cover and refrigerate up to 3 days.) Make a paste of the mashed garlic, oregano, salt, pepper, and oil. Rub the paste all over the pork roast and let the meat stand at room temperature about 30 minutes.
2. Preheat the oven to 350°. Place the meat in a roasting pan and roast, uncovered, about 1 hour and 15 minutes, or until a meat thermometer registers 155° to 160°. Remove the roast from the oven and let rest 8 to 10 minutes. Reheat the sauce. If too thick, thin with chicken broth. Thinly slice the roast and serve with the sauce spooned on top. Garnish with sprigs of cilantro or parsley.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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