Smoky Peanut Mole with Grilled Pork Loin (Lomo de Puerco Asado en Mole de Cacahuate) recipe for mana

Ingredients

• 2 medium (about 1 ounce) dried ancho chiles, stemmed and seeded
• 1/2 cup vegetable or olive oil
• 1/2 small white onion, sliced
• 2 garlic cloves, peeled
• 1/2 pound (about 1 medium-large round or 3 to 4 plum) ripe tomatoes
• 1 cup dry roasted peanuts, plus a few tablespoons chopped for garnish
• 2 slices firm white bread (or 1/2 dry Mexican bolillo roll), torn into pieces
• 2 canned chipotle chiles en adobo, seeded
• 1/8 teaspoon allspice, preferably freshly ground
• 1/2 teaspoon cinnamon, preferably freshly ground Mexican canela
• About 3 1/2 cups chicken broth
• 1/2 cup fruity red wine
• 1 tablespoon cider vinegar
• 2 bay leaves
• Salt, about 1 1/2 teaspoons, depending on the saltiness of the broth
• Sugar, about 1 tablespoon
• One 2 1/2-pound boneless pork loin roast
• A little freshly ground black pepper
• Sprigs of flat-leaf parsley, for garnish