1 1/2 teaspoons salt, or to taste (depending on the saltiness of the broth)
1 tablespoon sugar
2 1/2 pound boneless pork loin roast, halves separated if tied together
Freshly ground black pepper
Flat leaf parsley sprigs for garnish
To prepare the mole: Tear the ancho chiles into flat pieces, then toast them a
few at a time on an ungreased griddle or skillet over medium heat. Press them
flat with a metal spatula for just a few seconds, until they crackle and change
color slightly, then flip them and press again. (If they give off more than the
slightest wisp of smoke, they are burning and will add a bitter element to the
sauce.)
In a small bowl, cover the chiles with hot water and rehydrate them for 30
minutes, stirring occasionally to ensure even soaking. Drain and discard the
water.
Meanwhile, heat 1 tablespoon of the oil in a heavy, 4-quart pot (preferably a
Dutch oven) over medium heat. Add the onion and garlic cloves and fry, stirring
regularly, until they are well browned, about 10 minutes. Scrape them into a
blender or food processor. Set the pan aside.
Roast the tomato on a baking sheet 4 inches below a very hot broiler until it's
blackened, about 5 minutes, then flip it and roast the other side; cool, then
peel, collecting all the juices with the tomato.
Add the tomato to the blender, along with the peanuts, bread, chipotles, drained
anchos, allspice and cinnamon. Add 1 1/2 cups of the broth and blend until
smooth, stirring and scraping down the sides of the blender jar, and adding a
little more liquid if needed to keep everything moving through the blades. Press
the mixture through a medium-mesh strainer into a bowl.
Heat 1 tablespoon of the remaining oil in the pot over medium-high heat. When
it's hot enough to make a drop of the puree sizzle sharply, add it all at once.
Stir as the nutty-smelling, ruddy-red amalgamation thickens and darkens for
about 5 minutes, then stir in the remaining 2 cups of the broth, the wine,
vinegar and bay leaves.
Partially cover the pot and gently simmer over medium-low heat for about 45
minutes, stirring regularly for the flavors to harmonize. If necessary, thin the
sauce with a little more broth to keep it the consistency of a cream soup. Taste
and season with salt and the sugar. Cover and keep warm.
To grill the pork: Forty-five to 60 minutes before serving, heat a gas grill to
medium-high or prepare a charcoal fire and let it burn just until the coals are
covered with gray ash and very hot. Either turn the burners in the center of the
grill off or bank the coals to the sides of the grill for indirect cooking. Set
the cooking grate in place, cover the grill and let the grate heat up, 5 minutes
or so.
While the grill heats, brush the pork loin with some of the remaining oil;
sprinkle with salt and pepper.
Lay the pork in the center of the grill, not over direct heat. Cover and cook
about 35 minutes, or until the center of the pork registers 145 degrees on a
instant-read thermometer. The meat will feel rather firm (not hard) to the touch
and cutting into the center will reveal only the slightest hint of pink.
Remove the meat to a cutting board. Tent it with foil and let it rest 5 minutes.
Then cut it into thin slices. Ladle a generous 1/3 cup of the sauce onto each of
6 warm dinner plates. Set 2 or 3 pork slices over the sauce. Garnish with
chopped peanuts and sprigs of parsley.
From Rick Bayless, chef and owner of Topolobambo and Frontera Grill, Chicago.
