This restaurant-worthy main pairs juicy pork loin with the dark complexity of ¡Ya Oaxaca! Mole Negro, brightened with a touch of honey and the herbal depth of thyme and garlic. Wilted greens and tart pomegranate seeds add a fresh, seasonal finish for a beautifully balanced plate.

Serves 2–4
Cook Time: 25 minutes

Ingredients

1 lb boneless pork loin

1 cup hearty greens (spinach, chard, or kale)

½ jar ¡Ya Oaxaca! Mole Negro Sauce

2 garlic cloves, crushed (skin on)

2–3 sprigs fresh thyme

1 tablespoon neutral oil (grapeseed or avocado)

2 tablespoons unsalted butter

1 teaspoon honey (optional)

Pomegranate seeds (for garnish)

Sea salt & freshly cracked black pepper

Instructions

1. Pat the pork loin dry and season all sides generously with salt and pepper.
   

2. Heat a cast-iron or heavy-bottomed skillet over high heat until very hot. Add oil. Once the oil shimmers, place the pork loin in the pan and sear undisturbed for 3–4 minutes until golden brown. Flip and sear the other side.
   
   

3. Add crushed garlic and thyme to the pan. Reduce heat slightly and add butter. Once melted, tilt the pan and use a spoon to baste the pork with the butter-thyme-garlic mixture for 4–6 minutes, or until the pork reaches an internal temp of 140–145°F. Transfer pork to a cutting board and let rest for 5–10 minutes. 
   
   

4. Return the hot pan to the stove, remove and discard thyme and garlic. Add the greens to the same pan with the remaining butter and drippings. Sauté until just wilted, about 1–2 minutes. Season lightly with salt.
   
   

5. In a small saucepan, gently heat the Mole Negro. Whisk in a teaspoon of honey if you want to add a subtle sweeter note.
   
   

6. To serve, spoon warm mole onto the base of the plate. Slice pork and layer on top. Add wilted greens to the side. Garnish with pomegranate seeds for color and acidity and crunch!