Pork Tenderloin with Mole Sauce and Ricotta

Ingredients

• 1 ancho chile
• 1 chipotle chile
• 1 morita chile
• 1 corn tortilla
• 1/4 cup almonds
• 1/4 cup peanuts
• 2 tablespoons pine nuts
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 4 radishes, roughly chopped
• 4 tomatillos, roughly chopped
• 2 cloves
• 1 onion, roughly chopped
• 4 cups chicken stock
• 3 ounces Mexican chocolate
• 2 tablespoons extra-virgin olive oil
• One 1-pound pork tenderloin
• Kosher salt and freshly ground black pepper
• Kosher salt and freshly ground black pepper
• Cayenne pepper, for sprinkling
• Ricotta, for topping
• Micro cilantro, for garnish

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