Medallions of Pork with a Pumpkin Mole Sauce,
Sweet Potatoes and Glazed Carrots

Desert Lil's Delicacies - A DesertUSA Food Feature

Pork Medallions with Pumpkin Mole Sauce, Sweet Potatoes and Glazed Carrots

I had sworn throughout my last "Professional Thanksgiving" meal preparation that I would never again cook a Turkey! I have seen too many... handled too many... Pork it is this year. Being in Southern Texas, rubbing elbows with the Chilis and the Moles, I devised this meal which I hope you will try and like.

What you will need


1 pork tenderloin
3 Tbs from a jar of mole
3 Tbs solid pumpkin
1 tsp powdered cinnamon
2 tsp chili powder
4 sliced cloves of garlic

Place the pork tenderloin (there will be two) and sliced garlic in a baking pan, slightly sprayed with olive oil and covered top and bottom with foil. Bake in a preheated oven at 350 for about an hour. Place the mole, solid pumpkin and spices in a bowl in which you will empty the hot juices from the pork. With a whisk mix well till the mole is totally dissolved. If too thick to your liking add a bit of hot water. Return the pork uncovered to the oven for about another 15 minutes. Slice the pork diagonally, arrange in the center of the dish topped with the sauce.

Sweet Potatoes

2 sweet potatoes
1 Tbs cinnamon
3 Tbs brown sugar
1/2 C dark raisins

Wrap a couple sweet potatoes with foil, stab a few times with a thin sharp knife and place them in the oven at the same time you start the pork. Pull them out after the first hour, uncover the foil and peel the skin. Be careful, they will be very hot. Cut in half lengthwise and again a few times crosswise. In a non stick pan, at 3/4 heat mix in the potatoes and the rest of the ingredients as is. Keep stirring till the sugar starts caramelizing. You are done when it does. They will join the pork.


Glazed Carrots

1 Tbs olive oil
2 C baby carrots
1 red pepper cut up in short julienne
1 small handful chopped cilantro
1 small bunch sliced green onions

Heat up the pan (you can use the same one you used for the potatoes keeping those warm) at 1/2 heat, add the olive oil and carrots and cook for about 30 minutes. Add the rest of the ingredients and continue cooking for about another 15 minutes stirring often, reserving some of the red pepper and cilantro for topping on the pork. They will join the pork and potatoes as in the picture.


Be well... Ara & Spirit


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