Smoky Dry Mole-Rubbed Pork Tenderloin
Here is a simplified dry version of mole (MOH-lay) sauce, the traditional Mexican sauce made with nuts, chiles and chocolate. You'll have enough spice mixture for a couple of meals; store extra in an airtight container. To keep the pork moist, it is seared over the hot coals to "cook" the spice mixture, then finished (indirectly) on the opposite side of the grill. Grill fresh pineapple alongside the pork. Don't have a grill? Cook on a grill-pan over medium heat about 15 minutes.
- Time: 28 min
- Servings: 4
Source: relish.com
Ingredients
- Cumin Seeds
- Fennel Seeds
- Whole Mustard Seeds
- Onion Powder
- Dried Mexican Oregano
- Dried Marjoram
- Salt
- Chili Powder
- Cocoa Powder
- Freshly Ground Black Pepper
- Pork Tenderloin