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Grilled Pork Tenderloin with Black Walnut Mole Sauce

From: Recipe Challenge Winners

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Serves 4


A finalist in the 2009 Diamond Nuts Recipe Challenge.


  • ½ cup Diamond walnuts or Diamond black walnuts, toasted and finely chopped
  • 4 whole ripe medium tomatoes, bottoms trimmed
  • 1 ½ cups low-fat chicken broth or stock
  • 1 (8.25 ounce) jar prepared mole sauce (found in the Mexican specialty food aisle)
  • 1 ½ tablespoons packed dark brown sugar
  • ½ teaspoon kosher salt
  • 2 tablespoons vegetable oil, for brushing grill
  • 2 pork tenderloins, about 1 ½ pounds total
  • Kosher salt
  • freshly ground black pepper, to taste
  • cup fresh cilantro, finely chopped


Preheat the broiler and position the top rack about 6 inches from heat.

Arrange the tomatoes in a shallow metal pan and broil, turning, until skins are charred on all sides and the tomatoes are soft, 14 to15 minutes. Remove and let cool.

In the bowl of a food processor or blender, combine the tomatoes, broth, mole, sugar, Diamond walnuts, and salt; process until smooth, scrapping down the sides of bowl several times. Transfer the sauce to a small saucepan; bring to a simmer over low heat, stirring.

Prepare a barbecue for grilling on medium heat. Lightly brush the rack with oil. Arrange the tenderloins on the rack, cover, and grill, turning every 4 or 5 minutes, until the meat is cooked through and well marked by the grill, about 18 minutes total for slightly pink meat, or until an instant read thermometer inserted into the center of meat registers 140 150 degrees F. Transfer the meat to a cutting board, loosely cover with a piece of foil, and let rest for 5 minutes.

To serve: Carve the tenderloins across the grain into thin slices. Season with salt and freshly ground black pepper to taste. Arrange on serving plate and drizzle generously with the mole. Sprinkle with chopped cilantro.

© 2009 Diamond Foods, Inc. All rights reserved.