How Into Pumpkin Spice Lattes are You?

Put your spice-loving status to the test with this ultimate quiz of fall's signature sipper.

See More

How to Roast Pumpkin Seeds

Don't throw out those seeds from pumpkin carving, put them to delicious use as a fall snack. Here's our simple method for roasting pumpkin seeds.

View Video

Ultimate Fall Dessert: Chocolate-Pumpkin Brownies!

Lose yourself in tangy pumpkin and luscious chocolate in hot-from-the-oven brownies that feature pretty swirled tops.

View Video

Your One-Can Plan to Everything Pumpkin

Pumpkin ... it's basically the best ingredient ever. We love it in everything -- pies, cookies, soups (and the list goes on). But let's be frank: There's nothing worse than having leftover canned pumpkin to use up. That's where we step in! Our collection of irresistible pumpkin recipes use up a full can of pumpkin. Try one of our canned pumpkin recipes today.

View Slideshow

Fall Slow Cooker Recipes

Our slow-cooked fall recipes are perfect for warming yourself up on a cool autumn night. Comfort food favorites like pumpkin bread and spiced chili, as well as global twists on classic autumn flavors, guarantee that these fall slow cooker recipes are sure to satisfy.

View Slideshow

Wickedly Fun Halloween Cupcakes

Whip up a cupcake creation that is sure to dazzle your Halloween party guests by decorating store-bought or homemade cupcakes. Our Halloween cupcake monsters, black cats, witches, and ghosts are all magic to make and decorate!

View Slideshow
Popular in Food

Pork Tenderloin with Red Mole

3.0 by 5 people
Rate me!
  • Makes: 8 servings
  • Prep: 30 mins
  • Cook: 30 mins
  • Grill: 30 mins

Pork Tenderloin with Red Mole



  1. In a large dry skillet, toast ancho peppers on both sides until they crackle and just turn color, for about 1 minute on each side. (Be careful not to burn them; it will make your mole bitter.) Place in a small bowl; cover with boiling water and let stand for 30 minutes to re-hydrate. Drain and discard soaking water. Remove seeds from ancho peppers; set aside.
  2. In the same large skillet cook onion and garlic in hot oil over medium heat for 5 minutes or until onion is tender. Stir in sunflower kernels, cinnamon, cumin seeds, and allspice; cook and stir for 3 to 4 minutes more or until mixture is very fragrant. Transfer mixture to a blender or food processor.
  3. Add 1-1/2 cups of the chicken broth, the tomato, bread, ancho peppers, and chipotle peppers to the blender or food processor. Cover and blend or process until smooth, adding more chicken broth if needed.
  4. Transfer mixture to a large saucepan. Stir in remaining broth, chocolate, and 2 teaspoons sugar. Bring mixture to boiling; reduce heat and simmer, uncovered, for 30 minutes or until mixture reaches desired consistency. Season to taste with salt, pepper, and additional sugar. Cover and keep warm.
  5. Meanwhile, season pork tenderloins with salt and black pepper. For a charcoal grill, arrange hot coals around a drip pan. Test for medium-high heat above pan. Place meat on grill rack over pan. Cover; grill for 30 to 35 minutes or until a meat thermometer registers 155 degrees F. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) Remove meat from grill. Cover with foil and let stand for 10 minutes. (The meat's temperature will rise 5 degrees F during standing.) Slice tenderloin into 1/2-inch thick slices.
  6. Place tenderloin slices on a serving plant. Top with mole sauce and sprinkle with pumpkin seeds. Makes 8 to 10 servings.

Nutrition Facts (Pork Tenderloin with Red Mole)

    Per serving:
  • 282 kcal cal.,
  • 14 g fat
  • (2 g sat. fat,
  • 7 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 74 mg chol.,
  • 498 mg sodium,
  • 13 g carb.,
  • 3 g fiber,
  • 4 g sugar,
  • 28 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...