Smoky Dry Mole-Rubbed Tenderloin Recipe

Name: Smoky Dry Mole-Rubbed Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Soak hardwood chips bowl of water
2
Toast cumin, fennel and mustard seeds in a dry cast iron skillet until they
3
begin to smoke, about 5 minutes
4
Combine seeds and remaining ingredients(except pork) in a spice grinder,
5
mortar and pestle or food processor. Grind to a powder.
6
Coat Pork with spice mixture. Refrigerate at least 30 minutes.
7
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.
8
Sear tenderloin over coals on each side for 3 minutes, then move to the side
9
of the grill with no coals, cover grill and cook 5-10 minutes.
10
Let rest 5 minutes before slicing.

120

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup hard wood chips, 2 tablespoons cumin seeds, 1 tablespoon fennel seed, 1 tablespoon mustard seeds, and more.

Yes, Smoky Dry Mole-Rubbed Tenderloin falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoky Dry Mole-Rubbed Tenderloin

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