Smoky Dry Mole Rubbed Tenderloin Food

SMOKY DRY MOLE-RUBBED TENDERLOIN

Smoky Dry Mole-Rubbed Tenderloin image

Make and share this Smoky Dry Mole-Rubbed Tenderloin recipe from Food.com.

Provided by Please Delete

Categories Pork

Time 55m

Yield 2-4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup hard wood chips
2 tablespoons cumin seeds
1 tablespoon fennel seed
1 tablespoon mustard seeds
1 tablespoon onion powder
1 tablespoon dried Mexican oregano or 1 tablespoon marjoram
1 tablespoon salt
1/2 cup chili powder
2 tablespoons cocoa
1/2 tablespoon ground pepper
1 (16 ounce) pork 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.

Nutrition Facts : Calories 501.5, Fat 22, SaturatedFat 5.9, Cholesterol 149.7, Sodium 3931.4, Carbohydrate 31.6, Fiber 16.8, Sugar 4.2, Protein 55.2

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