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Grilled Pork Loin with a Mole Glaze
Prep Time
10
minutes
Cook Time
50
minutes
Total Time
1
hour
Author
Quinn Caudill
Ingredients
1
cup
orange juice
1/3
cup
lime juice
5
cloves
garlic
minced
1/2
cup
cilantro leaves
optional
1
tsp
ground cumin
1
tsp
chili powder
Salt and pepper to taste
1/2
cup
extra-virgin olive oil
2-3
lb
pork loin
1
cup
My Mom's Mole glaze
Instructions
Marinade
Whisk together orange juice through olive oil.
Butterfly pork loin and place in zip-lock bag with citrus marinade.
Marinade in refrigerator for at least 1 hour or overnight.
Mole
Add 1 tbsp.oil to a medium pot.
Add 1 cup of dry mole to the oil and stir for 1 -2 minutes until the mole and oil is combined and starting to brown.
Whisk in 2 1/2 cups of broth and bring to a boil.
Reduce heat and simmer for 30 minutes.
Remove all but 1 cup mole sauce and reserve.
Continue to cook remaining 1 cup mole in pot for another 10-15 minutes until thickened for glaze.
Grill
Heat grill to medium high heat.
Remove pork from fridge and drain off marinade. Discard marinade.
Grill pork and brush with mole glaze.
Cook the pork for 7-10 minutes per side, basting with mole glaze as you turn the pork.
Cook pork until internal temperature reaches 145°F.
Serve with reserved mole sauce.
Recipe Notes
Total Time does not include marinade time