Who would have thought that a simple combination of chocolate, coffee and spices would result in a quick-to-make, rich mole-flavored sauce perfect for this pork tenderloin?
Yes, you can always use instant. But food editor Margo True swears by steel-cut: "I love it because it has a chewier texture than instant or ordinary rolled oats and a deep, nutty flavor." It also freezes well (add the fruit after defrosting), so make a big batch on the weekend.
