El Restaurante Mexicano
Buyer's Guide 2003
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Medallones de Puerco con Mole de Hierbas (Pork Medallions with Herbed Green Mole) Makes 6 servings | |||
| This mole gets its characteristic flavor and bright green color from fresh herbs. It's most commonly found in the state of Oaxaca, where it's one of the seven famous moles. The sauce may be served with chicken or fresh filleted fish. | |||
| 2 | lbs. pork tenderloin medallions | ||
| Salt and pepper | |||
| 1 | lg. onion, cut into wedges | ||
| 6 | lg. garlic cloves, peeled, cut in half | ||
| 1 | lb. tomatillos, husked | ||
| 4 | whole serrano chiles | ||
| 2 | T. vegetable oil or lard | ||
| 1/2 | c. each: chopped fresh parsley, cilantro, hierba santa, epazote | ||
| Chicken broth, as needed | |||
| Salt to taste | |||
Recipe from Karen Hursh Graber, Mexico Connect (mexconnect.com)
Place tomatillos in a saucepan with the onion, 4 garlic cloves, chiles, salt to taste and water just to cover. Bring to a boil and simmer, covered, until the tomatillos are tender. Cool a bit, transfer to a blender, with the cooking liquid. Heat the oil or lard in a saucepan, add the tomatillo mixture, simmer about 30 minutes.
Using a molcajete, mortar or food processor, grind the chopped herbs with the remaining 2 cloves of garlic and salt to taste, to a paste. Stir this paste into the sauce. Dilute the sauce with chicken broth as necessary to achieve desired consistency.
Heat a grill, or frying pan, lightly coated with oil, sear the pork medallions on both sides and cook through. Spoon some sauce on plates, top with pork medallions and garnish with the herbs used in the sauce.
Note: When preparing the sauce ahead, do not add herb paste. Reheat sauce and add herb paste just before serving time.
