This recipe is part of our Taco Bar Buffet, which which I designed to ensure to please all your guests’ various culinary leanings. Here, we take a pork loin and transform it with the deep and intense flavors of Mexican mole.
When you are cooking for a crowd, shortcuts are very welcome. HOBNOB always has its eye peeled for the ones that are chemical-free, and are made with love. The magic behind the pork lies in the marinade. Hernán Mole Poblano paste comes in a concentrated form which can be used to create a rich, authentic mole sauce, or be used as a marinade. And if you’ve ever tried making mole, you know that having pre-made mole flavors is a fantastic time-saver. This jar can offer up those intense flavors, because they put the time into it.
The joy of the make-your-own-taco buffet are the toppings. Suggested taco bar pairing: Grilled Mole-Marinated Pork with White Peach Salsa, pickled jalapeño, cilantro, and dijon mayo. Find more recipes for the Taco Bar here.
MAKES ENOUGH FOR 8 TACOS
MARINATE THE PORK
4 TB Hernan Mole Poblano paste
2 LB pork loin, cut into 1-inch chops
1 tsp salt
Scoop paste and spread evenly over the pork with your hands, or a spoon. Marinate covered or in a plastic bag in the refrigerator for at least one hour.
GRILL THE PORK
On a heated bbq or grill pan, cook the pork about 5 min on each side.
You can cook this ahead of time and keep the chops intact. If you do, when you are ready to serve the tacos reheat the pork on the top shelf of your bbq or in a microwave. Cut into thin slices and place in a serving bowl on your taco buffet. Suggested taco bar pairing: Grilled Mole-Marinated Pork with White Peach Salsa, pickled jalapeño, dijon mayo, cilantro.
See the complete menu and strategies for hosting weekend guests in style: 06 Three Day Party