Espresso, Cocoa, and Chipotle Pork Tenderloin with Mole Sauce

Cooking pork tenderloin in the sous vide style  brings out its amazing texture and it will definitely surprise you with its pink color and juiciness. The coffee, cocoa, and chipotle rub add some nice flavors that go well with either a mole sauce or some mango chutney.

• One 1 1/2 -pound pork tenderloin
• 2 tablespoons finely ground coffee
• 1 tablespoon dark cocoa powder
• 1/2 tablespoon chipotle powder 
• 1 stick salted butter, softened
• Vegetable oil, for cooking

1. Preheat a water bath to 140°. Rub the pork tenderloin with finely ground coffee, cocoa powder, and smoked paprika. Transfer to a 1-quart vacuum-pack bag and vacuum-seal. Submerge the bag in the water bath and cook at 140° for 2 hours.
2. Light a grill or preheat a grill pan. Remove the pork tenderloin from the water; let stand in the bag for 10 minutes. Remove the tenderloin and pat dry. Brush the grill with oil and grill the pork over high heat, turning once, until browned and crusty, 2 minutes. Transfer the tenderloin to a work surface; let stand for 5 minutes. Thinly slice the meat and transfer to plates. 

Quick Mole Sauce

You can spend all day making mole sauce or you can throw together a pretty good version of it in a little more than a half hour.

• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1 cup water
• 3 large ancho dried chilies
• 2 onions chopped
• 2 cloves minced garlic
• 2 cups tomato sauce
• 2 tablespoons creamy peanut butter
• 1/3 cup sugar
• 1/4 teaspoon ground cinnamon
• 1 1 oz. square unsweetened baking chocolate

1. Combine salt, pepper, water, ancho chiles and onions in a saucepan. Simmer for 30 minutes on low.
2. Add garlic, tomato sauce, peanut butter, sugar, cinnamon and chocolate.
3. Stir until heated through and chocolate is melted.