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Pork Medallions with a Green Avocado and Herbed Mole Recipe
A creamy, picant, herbed mole sauce with Hass Avocados makes this pork tenderloin “muy delicioso”.
Re-Calculate: Ingredients
Ingredients:
- 2 lbs. pork tenderloin medallions
- Salt and pepper to taste
- 1 lb. tomatillos, husked
- 1 lb. onion, cut into wedges
- 4 large garlic cloves, peeled, cut in half
- 4 whole serrano chiles
- 2 Tbsp. vegetable oil or lard
- 2 large garlic cloves, peeled and chopped
- 1/2 cup fresh parsley, chopped
- 1/2 cup hierba santa, chopped
- Chicken broth, as needed
- 1/2 cup fresh cilantro, chopped
- 1/2 cup epazote, chopped
- 2 ripe, Fresh Hass Avocados, seeded and peeled, plus additional for garnish
- Lime wedges, for garnish
Instructions:
- Season pork medallions with salt and pepper. Set aside.
- Place tomatillos in a saucepan with the onion, halved garlic cloves, chiles, salt to taste and water just to cover. Bring to a boil and simmer, covered, until the tomatillos are tender. Cool a bit, transfer to a blender with the cooking liquid and blend.
- Heat the oil or lard in a sauce pan, add the tomatillo mixture, simmer about 1/2 hour.
- Using a food processor grind the herbs, chopped garlic, Hass avocados and salt to taste, to a paste. Stir this paste into the sauce. Dilute the sauce with chicken broth to desired consistency.
- Heat a grill or frying pan lightly coated with oil. Sear the pork medallions and garnish with the herbs used in the sauce. Add a few avocado slices with fresh lime wedges as an added garnish to each plate.
Serving Suggestions:
If you prepare the sauce ahead, do not add the herb paste. Reheat sauce and add herb paste just before serving time.
* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
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