• 3 tablespoons olive oil
  • 1 cup finely chopped onion
  • 3 tablespoons chopped garlic
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon dried cumin
  • ¼ teaspoon ground cinnamon
  • 3 tablespoons all-purpose flour
  • 2½ tablespoons red chile powder
  • 2 oz. dark chocolate
  • 4 cups chicken stock
  • 1 1/2 lb. Boneless Pork Loin Roast, cut into 4 chops



Pork Loin Roast

Meal Course:


Dish Type:



  1. To make the mole sauce, heat oil in large saucepan over medium heat. Add onions, garlic, cumin and cinnamon. Cook until onions are tender.
  2. Whisk flour and chile powder into onion mixture. Cook and stir for 3 minutes. Slowly whisk in chicken stock. Boil until reduced; remove from heat. Whisk in chocolate; keep warm.
  3. Season chops with salt and pepper. Cook in large sauté pan over medium-high heat until internal temperature reaches 145°F. Let stand 3 minutes before serving.
  4. Top with mole sauce to serve.