Best 2 Smoky Dry Mole Rubbed Tenderloin Recipes

**A Culinary Journey to Smoky Dry Mole-Rubbed Tenderloin: Unveiling a Symphony of Flavors**

Prepare to take your taste buds on an extraordinary adventure with the Smoky Dry Mole-Rubbed Tenderloin, a dish that masterfully blends the rich, earthy flavors of Mexican mole with the tender, succulent texture of pork tenderloin. Embark on a culinary expedition as we unveil the secrets behind this tantalizing dish, exploring the intricate layers of spices, herbs, and chiles that come together to create a symphony of flavors. Discover the magic of homemade mole sauce, a complex and aromatic concoction that forms the heart of this recipe. From the fiery guajillo and ancho chiles to the nutty warmth of almonds and sesame seeds, each ingredient plays a vital role in crafting a sauce that is at once smoky, spicy, and deeply satisfying. Accompanying the tenderloin is a medley of delightful side dishes, each adding its own unique dimension to the overall experience. Grilled pineapple and roasted sweet potatoes provide a sweet and smoky contrast, while a refreshing tomatillo salsa and a creamy avocado crema add layers of brightness and richness. Prepare to indulge in a culinary masterpiece that showcases the vibrant flavors of Mexican cuisine, leaving you with a lingering memory of this extraordinary dish.

Let's cook with our recipes!

MOLE SPICE RUB

Mole Spice Rub image

Provided by Bobby Flay

Categories condiment

Time 5m

Yield about 1 1/2 cups

Number Of Ingredients 21

Ingredients

3/4 cup ancho chile powder
1/4 cup New Mexican chile powder
3 tablespoons kosher salt
2 tablespoons plus 2 teaspoons best-quality unsweetened cocoa powder
2 tablespoons plus 2 teaspoons light brown sugar
1 tablespoon plus 1 teaspoon ground cinnamon
2 teaspoons chile de arbol
1 teaspoon allspice
1 teaspoon ground cloves
1 teaspoon coarsely ground black pepper
Mole-Rubbed Braised Chicken Thigh Tacos, recipe follows, optional
8 bone-in skinless chicken thighs
Kosher salt and freshly ground black pepper
Mole Spice Rub, recipe above
3 tablespoons canola oil
1 Spanish onion, chopped
2 cloves garlic, chopped
2 cups homemade chicken stock or low-sodium chicken broth
8 sprigs cilantro
6-inch flour tortillas or white corn tortillas, for serving
Guacamole, pickled red onions and/or shredded red cabbage, for serving

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

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

Tips:

Use a good quality, lean tenderloin for the best results.
Make sure to trim any excess fat from the tenderloin before rubbing it with the mole mixture.
Rub the mole mixture all over the tenderloin, making sure to get it into all the nooks and crannies.
Let the tenderloin marinate for at least 2 hours, or up to overnight, for maximum flavor.
Cook the tenderloin over a medium-high heat until it is cooked to your desired doneness.
Let the tenderloin rest for a few minutes before slicing and serving.

Conclusion:

This smoky dry mole rubbed tenderloin is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight dinner. The mole mixture is flavorful and complex, and it pairs perfectly with the tenderloin. This dish is sure to be a hit with your family and friends.