Ingredients:
- 1 bone-in pork loin roast, 4 to 5 lb.
- Salt and freshly ground pepper, to taste
- 2 Tbs. olive oil
- 1 jar Mexico City or Oaxacan mole base*
- 2 cups chicken stock
- Chopped fresh flat-leaf parsley for garnish
Directions:
Preheat an oven to 400°F.
Season the pork roast with salt and pepper. Cover with plastic wrap and refrigerate for at least 1 hour or up to 4 hours.
In a roasting pan over medium-high heat, warm 1 Tbs. of the olive oil. Brown the pork, 4 to 5 minutes per side. Transfer the pan to the oven and roast until an instant-read thermometer inserted into the center of the meat, away from the bone, registers 140°F for medium, 45 to 55 minutes. Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 10 minutes.
Meanwhile, in a small saucepan over medium heat, warm the remaining 1 Tbs. oil. Add the mole base and cook until slightly reduced, about 5 minutes. Stir in the stock, reduce the heat to medium-low and simmer, stirring occasionally, until the sauce is the consistency of heavy cream, 15 to 20 minutes more.
Carve the pork roast between the bones into individual chops and arrange on a warmed platter. Pour the mole sauce over the chops and garnish with parsley. Serve immediately. Serves 6.
Williams-Sonoma Kitchen
* Available at Williams-Sonoma stores.
Season the pork roast with salt and pepper. Cover with plastic wrap and refrigerate for at least 1 hour or up to 4 hours.
In a roasting pan over medium-high heat, warm 1 Tbs. of the olive oil. Brown the pork, 4 to 5 minutes per side. Transfer the pan to the oven and roast until an instant-read thermometer inserted into the center of the meat, away from the bone, registers 140°F for medium, 45 to 55 minutes. Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 10 minutes.
Meanwhile, in a small saucepan over medium heat, warm the remaining 1 Tbs. oil. Add the mole base and cook until slightly reduced, about 5 minutes. Stir in the stock, reduce the heat to medium-low and simmer, stirring occasionally, until the sauce is the consistency of heavy cream, 15 to 20 minutes more.
Carve the pork roast between the bones into individual chops and arrange on a warmed platter. Pour the mole sauce over the chops and garnish with parsley. Serve immediately. Serves 6.
Williams-Sonoma Kitchen
* Available at Williams-Sonoma stores.
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