This recipe was created by Quinn Caudill, the dad and home chef behind blog Dad Whats 4 Dinner.

Ingredients

• 1 cup orange juice
• 1/3 cup lime juice
• 5 cloves garlic, minced
• 1/2 cup cilantro leaves (optional)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup extra-virgin olive oil
• 2-3 pound pork loin
• 2 1/2 cups chicken or beef broth
• 1 cup My Mom's Mole

Marinade

1. Whisk orange juice into the olive oil
2. Butterfly pork loin and place in a zip-lock bag with the olive oil/orange juice mixture. Marinade in refrigerator for at least 1 hour or overnight

Mole Preparation

1. Add 1 Tablespoon oil to a medium pot
2. Add 1 cup My Mom's Mole dry mix to the oil and stir for 1-2 minutes until the mole and the oil is combined and starting to brown
3. Whisk in 2 1/2 cups of your favorite broth (chicken or beef) and bring to a boil
4. Reduce heat and simmer for 30-minutes
5. Remove all but 1 cup of mole sauce and remove
6. Continue to cook remaining 1 cup mole in pot for another 10-15 minutes until thickened for glaze.

Grill

1. Heat grill to medium high heat
2. Remove pork from refrigerator and drain off marinade. Discard marinade
3. Grill pork and brush with mole glaze
4. Cook the pork for 7-10 minutes per side, basting with mole glaze as you turn the pork
5. Cook pork until internal temperature reaches 145-degrees

Serve with reserved Mole Sauce.

Recipe and Photo reprinted with permission from DadWhats4Dinner