The Richmond Register

Recipes

September 24, 2012

Looking beyond peanuts — a primer on almond butter

(Continued)

NEW YORK —

MOLE-STYLE PULLED PORK BUNSThis 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.

Start to finish: 45 minutes (25 minutes active)

Servings: 4


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 shallot

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

Salt

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. Puree 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.

Nutrition information per serving (values are rounded to the nearest whole number): 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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