Prep time: 25 minutes
Cook time: 20 minutes
Almond butter is the secret ingredient to this recipe. It has a rich, creamy taste that is nutty, but (oddly) not distinctly almondy.
This blend of Mexican mole sauce and pulled pork tenderloin makes for a crazy-delicious sandwich. The filling also would be good tossed with warm noodles.
Recipe from J.M. Hirsch of the Associated Press.
1 tablespoon olive oil
1 pound pork tenderloin, cut into 2-inch chunks
1/2 cup smooth almond butter
1/2 cup canned crushed tomatoes
3 cloves garlic
1/2 tablespoon cocoa powder
1/4 teaspoon cinnamon
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
1/8 teaspoon ground cloves
1 cup water
4 sesame seed burger buns
1 scallion, white and green parts, chopped
In a medium saucepan over medium-high, heat the oil. Add the pork and sear for 2 to 3 minutes per side. Set the pan aside off the heat.
In a blender combine the almond butter, tomatoes, garlic, shallot, cocoa powder, cinnamon, black pepper, red pepper flakes, cloves and water. Purée until smooth, then add to the pork.
Bring the pork and sauce to a simmer over medium heat. Cook uncovered, stirring occasionally, for 15 to 20 minutes.
Use a slotted spoon to transfer the pork to a large plate or cutting board, then use 2 forks to pull and shred it. Return the pork to the sauce and stir well. Season with salt.
Divide the pulled pork between the buns. Top with scallions.
Per serving: 500 calories; 240 calories from fat (47 percent of total calories); 27 g fat (4 g saturated; 0 g trans fats); 75 mg cholesterol; 35 g carbohydrate; 34 g protein; 3 g fiber; 450 mg sodium.
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