Smoky Dry Mole-Rubbed Pork Tenderloin


  • 1 (16-ounce) pork tenderloin
  • ½ tablespoon ground black pepper
  • 2 tablespoon cocoa
  • 1/3 cup Chili powder
  • 1 tablespoon salt
  • 1 tablespoon dried Mexican oregano or marjoram
  • 1 tablespoon onion powder
  • + 4 more ingredients
    • 1 tablespoon mustard seed
    • 1 tablespoon fennel seed
    • 2 tablespoon cumin seed
    • 1 cup hardwood chips

Soak hardwood chips in a 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 s...

View full recipe at Spry Living


Best Wine Deals

See More Deals

Snooth Media Network