Boil 3 cups of water in a pot with the pasilla de Oaxaca chiles for 5 minutes.
Place a smaller lid or plate on top of the chiles to get them to sink. Using flat rocks should help. Let them rehydrate for at least an hour, best if left overnight.
Depending on how spicy you prefer moles will dictate whether you remove all the seeds or just some of them.
Grill the tomato and the onion until slightly charred and soft.
Add the tomato, onion and the rest of the ingredients and blend for at least 4 minutes, depending on the quality of the blender. The mole should be very smooth and consistent.
Heat a sauce pot to a high temperature and add the mole carefully to the pot as you tilt the pot away from you, or else it's going to spatter everywhere. It’s best if the pot has high sides to avoid this.
Boil the mole rapidly for a couple of minutes and remove from the heat.
Grill the pork tenderloin until it’s medium in temperature. Slice and place on the plates.
Top the pork with the pasilla de oaxaca mole and arrange 4 or 5 pieces of grilled cactus strips.
Garnish with the huitlacoche and the chevre cheese. Serve.