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Holy Mole' Pork Tenderloins

Inspired from the spices of Mexican Mole' 


Basic Rub for One Pork Tenderloin

1 1/2 tbls. Brown Sugar

1/4 tsp. Salt

1/2 tsp. pepper

1 1/2 tsp. chili powder

1/2 tsp. cumin

1/4 tsp. cayenne

1/4 tsp. cinnamon

1/4 tsp. coriander

1/8 tsp. groung cloves

BBQ Finishing Sauce (makes about 2 1/2 cups)

3/4 cup tomato sauce + additional for thinning sauce

3 tbls. tomato paste (no salt added)

1/4 medium brown onion finely diced

2-3 cloves of garlic finely diced

Butter to brown onion & garlic

1 tbls. Worcestershire sauce

2 tbls. quality balsamic vinegar

1/2 tbls. olive oil

1/2 tbls. brown sugar

2 tsp. ancho chili powder

1/4 tsp. coriander

1/4 tsp. cayenne

1/8 tsp. cinammon

1/4 tsp. salt

1/2 tsp. pepper

2 oz. or about 2/3rds of one bar of Chuao Spicy Mayan chocolate Bar


Begin at least one day ahead of when you plan to serve.  Flavors of the BBQ sauce are better as they age.

Prepare your rub by combining all ingredients thoroughly.  Sprinkle and pat rub on all sides of the tenderloin. Wrap and store pork for at least 12 hours or overnight.  This rub will cover one tenderloin liberally or two tenderloins lightly.  Rub is also excellent on roasted sweet potatoes or sprinkled over onion rings.

Prepare your sauce preferably two days ahead to let flavors blend.  To make this sauce begin by dicing the onion and garlic.  Brown them in butter.  Add all ingredients except for chocolate.  Simmer on stove for 20 to 30 minutes.  Add more tomato sauce if it becomes too thick.  When the flavors have sufficiently combined, remove from stove.  Sauce will be quite thick.

Please note that I have added a minimum of salt since worcestershire is also in this sauce.  You may want to adjust to your own taste.  

In a new pan on very low heat, melt 2 ounces of the Chuao Spicy Maya chocolate with a splash of water, continually stirring.  When completely melted, slowly add the BBQ sauce while you continue to stir.  Thin with additional tomato sauce as needed.  When all ingredients are throughly integrated,  pour the chocolated BBQ sauce into a jar to cool before capping and refrigerating.

Liberally oil your grill with olive oil. Cook the pork tenderloin using medium heat until its internal temperature has reached 155 degrees,.  Turn frequently to brown all sides.  When removed from grill, let tenderloin stand for a few minutes.  While the pork is resting, heat your chocolate BBQ sauce in the microwave or stove, thinning as needed.  Slice pork in thick slices and drizzle this wonderfully dark sauce over meat.  Serve additional sauce in gravy boat.

Roasted sweet potatoes make a wonderful accompainment to this dish.