Makes 4 servings
The flavors of mole, the Oaxacan sauce made with unsweetened chocolate and spices, get turned into a rub for pork loin in this sheet-pan supper. Since the onions don’t roast very long, look for Vidalias or other sweet onions. Their caramelized sugars will complement the complex flavors in the rub. Serve with white or Spanish rice.
1 tablespoon fig jam or orange marmalade
1 tablespoon chili powder
1 teaspoon unsweetened cocoa powder
1 teaspoon dried oregano
1 teaspoon white sesame seeds, optional
1 teaspoon table salt
1½ pounds pork tenderloin
1½ pounds yellow summer squash, cut into 1-inch-thick rings
2 medium sweet white onions, peeled and sliced into ½-inch-thick rings
2 tablespoons olive oil
½ teaspoon ground cumin
½ teaspoon freshly ground black pepper
1 medium lime, cut into wedges, for serving
1. Position the rack in the center of the oven and heat the oven to 400°F.
2. Make a paste by combining the jam, chili powder, cocoa powder, oregano, sesame seeds (if using), and ½ teaspoon salt in a small bowl until uniform.
3. Smear this mixture evenly over the pork tenderloin and set it on a large lipped baking sheet. Roast for 10 minutes.
4. Scatter the squash and onions around the roast. Drizzle the vegetables with the olive oil and sprinkle with the cumin, pepper, and remaining ½ teaspoon salt.
5. Continue roasting until the vegetables are tender and an instant-read meat thermometer inserted into the center of the pork tenderloin registers 150°F, about 15 minutes. Set aside at room temperature for 5 minutes, then carve and serve with the lime wedges to squeeze over each slice of pork.