Ingredients

The following ingredients have 6 Servings
  • 1 bone-in pork loin roast, 4 to 5 lb.
  • Salt and freshly ground pepper, to taste
  • 2 Tbs. olive oil
  • 1 jar Mexico City or Oaxacan mole base*
  • 2 cups chicken stock
  • Chopped fresh flat-leaf parsley for garnish

Instruction

  • Preheat an oven to 400°F.
  • Season the pork roast with salt and pepper. Cover with plastic wrap and refrigerate for at least 1 hour or up to 4 hours.
  • In a roasting pan over medium-high heat, warm 1 Tbs. of the olive oil. Brown the pork, 4 to 5 minutes per side. Transfer the pan to the oven and roast until an instant-read thermometer inserted into the center of the meat, away from the bone, registers 140°F for medium, 45 to 55 minutes. Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 10 minutes.
  • Meanwhile, in a small saucepan over medium heat, warm the remaining 1 Tbs. oil. Add the mole base and cook until slightly reduced, about 5 minutes. Stir in the stock, reduce the heat to medium-low and simmer, stirring occasionally, until the sauce is the consistency of heavy cream, 15 to 20 minutes more.
  • Carve the pork roast between the bones into individual chops and arrange on a warmed platter. Pour the mole sauce over the chops and garnish with parsley. Serve immediately. Serves 6.
  • Williams-Sonoma Kitchen
  • * Available at Williams-Sonoma stores.