Garcia-Style Mole Pork Tenderloin with Plantains

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pork tenderloin glazed in a rich, chocolate-infused mole sauce and served with caramelized plantains for balanced sweetness. This mexican-inspired pork (gluten-free) ready in about 55 minutes pairs pork tenderloin, bittersweet chocolate, almonds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 4 Mexican cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat pork dry and season with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat and sear pork for 3 minutes per side until browned, then transfer to a plate.
  2. Step 2: Toast dried chilies in a dry skillet for 1 minute per side until fragrant, then remove stems and seeds. Blend chilies, 1/4 cup almonds, 2 tbsp chocolate, 1/2 cup chicken broth, and cinnamon stick in a food processor until smooth.
  3. Step 3: Pour sauce over seared pork in the skillet, bring to a gentle simmer, and cook covered for 25 minutes until pork reaches 145°F.
  4. Step 4: While pork cooks, peel plantains and slice into 1/2-inch thick rounds. Heat remaining 2 tbsp olive oil in a separate skillet over medium heat and cook plantains for 5 minutes per side until golden and caramelized.

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Frequently asked questions

How long does Garcia-Style Mole Pork Tenderloin with Plantains take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Garcia-Style Mole Pork Tenderloin with Plantains?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork tenderloin from drying out.

Can I substitute ingredients in Garcia-Style Mole Pork Tenderloin with Plantains?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Garcia-Style Mole Pork Tenderloin with Plantains for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Garcia-Style Mole Pork Tenderloin with Plantains gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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