Smoky Dry Mole Rubbed Tenderloin Recipes

EASY SMOKED MOLE SAUCE WITH PORK TENDERLOIN

Steps:

• In a pot on medium heat, saute the onion and olive oil for 3-4 minutes. Add in the garlic and cook for a minute and mix in the fire roasted jalapeno (I include the seeds but they can be removed if desired).
• Add in all the spices except the cocoa powder and stir until they are mixed into the veggies and smell fragrant about 2 minutes.
• Stir in the almond butter, cocoa powder, and coffee. Mix until a thick paste forms and slowly whisk in the stock. Let the mixture come to a simmer then turn off the heat. Use an immersion blender to carefully blend the entire mixture until smooth. Set aside for smoking.
• Prep the pork tenderloin by removing any silver skin and patting it dry. Use a few tbsp of the prepared mole to coat both pork tenderloins completely in a light thin layer as a binder.
• 5. Place the rub ingredients together in a bowl and mix. Then lightly and evenly coat all sides of the pork tenderloin and let sit while you preheat your grill.
• Preheat your grill to 225 F and set it for indirect heat. Cook your pork tenderloin and mole at the same time, approximately 45-60 minutes or so. The internal temperature of your pork should reach 145 F.
• Remove from the grill and let rest 10 minutes. Slice in thin medallion sized pieces and fan out. Pour the mole sauce over the top and garnish with cilantro and cotija cheese if desired.

GRILLED PORK TENDERLOIN WITH A BASIC DRY RUB

Steps:

• Combine all ingredients except the tenderloin and grind in a spice grinder. Cover the tenderloin with the rub and marinate for 30 minutes.
• Preheat grill or broiler to high. Grill the pork until an inserted thermometer reads 140 degrees F, about 15 to 18 minutes. Let roast rest for 5 minutes before slicing.

MOLE SPICE RUB

Steps:

• Whisk together the chile powders, salt, cocoa, sugar, cinnamon, chile de arbol, allspice, cloves and black pepper in a small bowl. Store in an airtight container or small jars with tight-fitting lids for up to 6 months or use in the Mole-Rubbed Braised Chicken Thigh Tacos.
• Season the chicken with salt and pepper. Rub both sides of each thigh with some of the mole spice rub.
• Heat the oil in a Dutch oven large enough to fit the chicken thighs in a single layer. Add the chicken and cook until golden brown on both sides, about 4 minutes per side. Remove the chicken to a plate. Remove all but 2 tablespoons of the fat from the pan.
• Add the onion and garlic and cook, stirring, for 4 minutes. Add the broth and cilantro; bring to a simmer. Return the chicken to the pot, reduce the heat to low, cover and cook until the chicken is tender, about 40 minutes. Remove the chicken to a plate and let cool slightly then shred with a fork; discard the bones.
• Meanwhile, continue to cook the braising liquid uncovered until reduced by half and thickened, about 15 minutes. Return the shredded chicken to the pot.
• While the braising liquid is reducing, preheat the oven to 300 degrees F. Wrap the tortillas in aluminum foil and warm in the oven.
• Heat a small cast-iron pan over medium heat until heated. Remove a warm tortilla from the foil and cook in the dry pan until slightly charred on both sides. Fill with the chicken, top with guacamole, pickled onions and/or shredded cabbage.

SMOKY DRY MOLE-RUBBED TENDERLOIN

Steps:

• Soak hardwood chips bowl of water
• Toast cumin, fennel and mustard seeds in a dry cast iron skillet until they
• begin to smoke, about 5 minutes
• Combine seeds and remaining ingredients(except pork) in a spice grinder,
• mortar and pestle or food processor. Grind to a powder.
• Coat Pork with spice mixture. Refrigerate at least 30 minutes.
• Prepare charcoal grill. When coals have turned amber and become ashy on the outside, push them to one side. Remove hardwood chips from water and pile them on top of coals. Position grate on grill and heat until chips begin to smoke, about 10 minutes.
• Sear tenderloin over coals on each side for 3 minutes, then move to the side
• of the grill with no coals, cover grill and cook 5-10 minutes.
• Let rest 5 minutes before slicing.