YIELD: 6 servings
|3 oz.||Ocean Spray Cranberry & Chocolate Trail Mix|
|¼ cup||chopped red onion|
|¾ Tbsp.||chili powder|
|⅓ cup||jellied cranberry sauce|
|½ to 1 tsp.||kosher salt|
|½ cup||chopped sweetened dried cranberries|
|½ cup||peeled, seeded, diced cucumber|
|¼ cup||diced red onion|
|2 Tbsps.||chopped fresh cilantro|
|Juice of 1 lime|
|½ Tbsp.||jellied cranberry sauce|
|Kosher salt and pepper to taste|
|2||12 to 14 oz. pork tenderloins, trimmed|
|1 Tbsp.||chili powder|
|1 tsp.||kosher salt|
|½ tsp.||ground pepper|
|6 sprigs||fresh cilantro, to garnish|
Preheat oven to 350°F.
For mole: Place trail mix, onion and chili powder in 6-quart saucepan. Cook over medium-low heat, stirring frequently, for 6 to 8 minutes. Add water and cranberry sauce. Increase heat to medium.
Simmer, stirring frequently, for 15 to 20 minutes or until mole is thickened. Place sauce in blender. Blend on high speed until smooth. Add salt to taste. Return mole to saucepan to keep warm.
For salsa: Combine sweetened dried cranberries, cucumber, onion, cilantro, lime juice and cranberry sauce in large bowl. Mix well. Season to taste with salt and pepper.
For pork: Place pork in large bowl. Rub with chili powder, salt and pepper. Place pork on oven rack with baking sheet underneath. Bake for 20 to 25 minutes or until internal temperature reaches 150 to 155°F. Let stand for 5 minutes before slicing.
Ladle 3 oz. mole in center of each plate. Slice pork into ¼" thick pieces. Shingle 4 to 5 pieces over mole. Spoon salsa over pork, being careful not to cover all of meat. Garnish each plate with a cilantro sprig.
Recipe: Justin Ward, Art Institute of Atlanta. (Photo: Ocean Spray)