Mole Coloradito Pork Tenderloin with Roasted Sweet Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Vibrant red mole sauce made with roasted tomatoes and chiles, paired with tender pork and roasted sweet potatoes for a balanced meal. This mexican-inspired mexican ready in about 75 minutes pairs pork tenderloin, sweet potatoes, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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.

★ 4.4 (15 ratings) Prep: 25 min Cook: 50 min Serves 4 Mexican cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss peeled and cubed sweet potatoes with 1 tbsp vegetable oil and 1/2 tsp salt. Spread on a baking sheet and roast for 25 minutes until tender.
  2. Step 2: Season pork tenderloin with 1/2 tsp salt and 1/4 tsp pepper. Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Sear pork for 3-4 minutes per side until browned. Transfer to a plate.
  3. Step 3: In a blender, combine 3 dried red chiles (stemmed and seeded), 1/2 diced onion, 3 minced garlic cloves, 2 diced tomatoes, 1/4 cup sesame seeds, 1/4 tsp cinnamon, and 1/2 cup chicken stock. Blend until smooth.
  4. Step 4: Pour mole sauce over seared pork in the skillet. Simmer for 15 minutes, then transfer to a baking dish. Bake for 20 minutes until pork reaches 145°F (63°C).
  5. Step 5: Serve pork with roasted sweet potatoes and extra mole sauce.

Frequently asked questions

How long does Mole Coloradito Pork Tenderloin with Roasted Sweet Potatoes take to make?

Total time is about 75 minutes (25 min prep + 50 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 Mole Coloradito Pork Tenderloin with Roasted Sweet Potatoes?

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 Mole Coloradito Pork Tenderloin with Roasted Sweet Potatoes?

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 Mole Coloradito Pork Tenderloin with Roasted Sweet Potatoes 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.

What goes well with Mole Coloradito Pork Tenderloin with Roasted Sweet Potatoes?

Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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