INGREDIENTS:

MOLE
1 6-ounce bag Ocean Spray® Craisins® Trail Mix - Cranberry & Chocolate
1/2 cup chopped red onion
3 1/2 tablespoons chili powder, divided
1 cup water
3/4 cup Ocean Spray® Jellied Cranberry Sauce
1 to 2 tablespoons kosher salt

SALSA
1 cup chopped Ocean Spray® Sweetened Dried Cranberries
1 cup peeled, seeded and diced cucumber
1/2 cup diced red onion
1/4 cup chopped fresh cilantro
Juice of 2 limes
1 tablespoon Ocean Spray® Jellied Cranberry Sauce
Kosher salt and pepper to taste

PORK
4 12-14 ounce pork tenderloins, trimmed
2 teaspoons kosher salt
1 teaspoon pepper
12 cilantro sprigs, garnish

DIRECTIONS:

Preheat oven to 350ºF.

TO MAKE MOLE: Place trail mix, onion and chili powder in 6-quart saucepan. Cook over medium-low heat, stirring frequently, for 6 to 8 minutes. Add water and cranberry sauce. Increase heat to medium. Simmer, stirring frequently, for 15 to 20 minutes or until mole is thickened. Place sauce in blender. Blend on high speed until smooth. Add salt to taste. Return mole to saucepan to keep warm.

TO MAKE SALSA: Combine dried cranberries, cucumber, onion, cilantro, lime juice and cranberry sauce in large bowl. Mix well. Season to taste with salt and pepper.

TO MAKE PORK: Place pork in large bowl. Rub with chili powder, salt and pepper. Place pork on oven rack with baking sheet underneath. Bake for 20 to 25 minutes or until internal temperature reaches 150ºF to 155ºF. Let stand for 5 minutes before slicing.

Ladle 3 ounces mole in center of each plate. Slice pork into 1/4-inch-thick pieces. Shingle 4 to 5 pieces over mole. Spoon salsa over pork, being careful not to cover all of meat. Garnish each plate with cilantro sprig.

Makes 12 servings.

2008 Ultimate Cranberry Recipe Contest Finalist:
Justin Ward
Atlanta, GA