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Juicy pork tenderloin and delicious homemade mole sauce come together in this crowd-friendly Mexican meal!

Pati Jinich has been whipping up Mexican favorites on PBS for half a decade, so when it comes to a go-to cookbook for your favorite south-of-the-border fare, look no further than her new collection, Mexican Today. Whether you’re cooking for the family on a weeknight or bringing down the house for the holidays (whatever they may be), there’s a recipe or two in this book to pump you up. 

Mole sauces come in many colors. There seems to be a different one for just about any occasion, each with not only a regional stamp, but a family stamp as well. This is my version of mole verde, green mole.

Mole verde, in any of its interpretations, is not as well known out­side of Mexico as mole poblano, the almost-black sauce that boasts chocolate as one of its ingredients. But I am a big fan of mole verde, made with pumpkin seeds, tomatillos, green chilies, green herbs like cilantro, and lettuce; it’s much lighter than other moles, amazingly herbal and fresh-tasting.

I love using this mole for enchiladas, which I stuff with diced roasted pork tenderloin that has been rubbed with sage and garlic and garnish with pungent red radishes tossed with lime juice and olive oil. You can use the sauce in other ways, too, such as for dressing roasted baby potatoes or shredded cooked chicken or for poaching fish (right in the sauce).

Make Ahead: The mole verde can be made up to four days ahead, covered, and refrigerated. The meat can be seasoned up to 24 hours ahead of time, covered, and refrigerated. The enchiladas can be assembled and sauced an hour ahead of time; cover and keep warm in a 250-degree oven. Garnish when ready to serve.

Reprinted with permission from Mexican Today