Pork Tenderloin Enchiladas with Mole Verde

Method15 steps

1. 1

   Step 1: Preheat the oven to 375°F (190°C). Have the minced garlic and sage ready. Husk, scrub and rinse the tomatillos; rinse the chiles, lettuce, cilantro and parsley, drain well, and prepare the onion and herbs for the mole. Have ready radish pico available for serving.

   Uses Water for washing tomatillos, chiles, lettuce and herbs, as needed; drained

2. 2

   Step 2: With a sharp knife, cut a slit about ¼ inch deep along the length of each pork tenderloin, from one end to the other.

   Uses 2 lb pork tenderloin: one large or two smaller pieces

3. 3

   Step 3: Mix the five minced garlic cloves, fresh sage (3 tablespoons), pork-seasoning salt (1 teaspoon), pepper and 4 tablespoons olive oil. Spread this paste over all the pork, including inside its slit.

   Uses All the prepared raw tenderloin · 5 garlic cloves, minced or pressed · 3 tablespoons finely chopped fresh sage · 1 teaspoon kosher or coarse sea salt for the pork · ¼ teaspoon ground black pepper · 4 tablespoons olive oil for the seasoning paste

4. 4

   Step 4: Tie the pork with kitchen twine; if using two smaller pieces, tie them together one above the other. Secure near each end and wrap or criss-cross along the length. Cook immediately, or cover and refrigerate for up to 24 hours before cooking.

   Uses All the seasoned pork

5. 5

   Step 5: Heat a large ovenproof casserole or deep 12-inch skillet over medium-high heat. Add the remaining 2 tablespoons olive oil. When hot, add the tied pork and brown on all sides, turning, for about 6 minutes total.

   Brown tied pork on all sides · 6 minUses All the tied pork · Remaining 2 tablespoons olive oil for browning

6. 6

   Step 6: If needed, transfer the browned pork and pan contents to an ovenproof casserole or baking dish. Add all 3 cups roasting water. Roast for about 30 minutes, until the pork is cooked through and its centre reaches 150–160°F (66–71°C) in the centre, then remove from the oven.

   Roast the pork tenderloin · 30 minUses All the browned pork and retained pan oil and juices · 3 cups water for roasting the browned pork

7. 7

   Step 7: Lift the pork onto a board, cover loosely with foil and rest for at least 3 minutes after cooking. When cool enough to handle, keep it warm for slicing. Pour the retained pan juices into a measuring jug and set aside for the mole and any later pork reheating.

   Rest cooked pork before cutting · 3 minUses All the cooked pork lifted from the roasting liquid · All retained cooked roasting liquid

8. 8

   Step 8: Put the prepared tomatillos (1 lb), both peeled mole garlic cloves (2) and both jalapeños (2) in a saucepan. Cover with water and bring to a simmer over medium-high heat. Simmer for 10–12 minutes, checking from 10 minutes, until soft and cooked through and the tomatillos turn olive green.

   Simmer tomatillos and chiles · 10 minUses 1 lb tomatillos, husked, scrubbed and rinsed · 2 garlic cloves, peeled, for the mole · 2 jalapeño chiles, washed; second chile added only to taste · Water to cover tomatillos, garlic and chiles for simmering; drained

9. 9

   Step 9: Meanwhile, toast the pumpkin seeds in a dry small skillet over medium-low heat for about 3–4 minutes, stirring often, until they pop and begin to turn lightly golden. Immediately transfer them to a bowl before they burn.

   Uses ¾ cup raw hulled pumpkin seeds

10. 10

    Step 10: Drain the tomatillos, garlic and chiles. Blend all the tomatillos and garlic with one cooked chile and the measured mole salt (½ teaspoon) until smooth. Add the toasted pumpkin seeds, onion, lettuce, cilantro and parsley and blend completely smooth. Taste and blend in the second cooked chile if desired.

    Uses All the tomatillos and garlic, lifted from their cooking water · One cooked chile first; the second only if desired · All the toasted seeds · ½ teaspoon kosher or coarse sea salt for the mole · ½ cup coarsely chopped white onion · 3 romaine lettuce leaves, rinsed, dried and torn · 1½ cups cilantro leaves and upper stems · 1 cup parsley leaves and upper stems

11. 11

    Step 11: Heat the safflower oil (2 tablespoons) in a heavy pot over medium heat. When hot, carefully add all the puree, using the lid as a shield against splashing. Measure 1½ cups of the retained cooked pork juices; if there is less, add only enough water to make 1½ cups total. Stir that measured liquid into the mole. Bring to a simmer, partially cover, and simmer for 15–20 minutes, checking from 15 minutes and stirring every 4–5 minutes to prevent sticking.

    Simmer mole verde · 15 minUses 2 tablespoons safflower oil for the mole · All the prepared puree · Cooked pork pan juices used toward 1½ cups total mole liquid · Water only if needed to bring retained cooked pork juices to 1½ cups total mole liquid

12. 12

    Step 12: Reduce the heat if the mole cooks too quickly or sticks. Continue until it is very thick and heavily coats the back of a wooden spoon. Taste and adjust salt if needed, then turn off the heat and keep covered.

    Uses All the mole · Additional salt, to taste if needed

13. 13

    Step 13: Remove every piece of kitchen twine. Slice, dice or coarsely chop the rested pork. If it has cooled, return it to the casserole with any remaining pan juices and warm over low heat; refrigerated leftovers must reach 165°F (74°C). Keep the meat hot for filling.

    Uses All the rested pork, separated from its collected juices · Any retained juices not used in the mole

14. 14

    Step 14: Warm all 12 ready corn tortillas on a dry comal or skillet over medium heat, about 30 seconds per face, until hot and pliable. Keep them warm for rolling.

    Uses 12 ready corn tortillas

15. 15

    Step 15: Rewarm the mole if necessary. Dip each warm tortilla in mole, place it on a plate or board, add about ¼ cup diced pork in the middle and roll. Arrange seam-side down on a platter, then pour the remaining mole needed for serving over the enchiladas and garnish with ready radish pico. Serve the 12 enchiladas between six servings; keep any unused pork or sauce refrigerated promptly.

    Uses Mole for dipping and topping the twelve enchiladas; any unused sauce kept cold · About ¼ cup diced pork per tortilla, plus any remainder · All twelve warm tortillas · Ready radish pico, as needed for garnish