You are here: Home » Recipes » Smoky Dry Mole-Rubbed Pork Tenderloin Smoky Dry Mole-Rubbed Pork Tenderloin Recipe by Chef Aaron SanchezKitchen Tested Yield 4 servings Prep 12 mins Cook 16 mins Smoke-grilling brings out the complexity of this exotic spice blend. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Here is a simplified dry version of mole (MOH-lay) sauce, the traditional Mexican sauce made with nuts, chiles and chocolate. You'll have enough spice mixture for a couple of meals; store extra in an airtight container. To keep the pork moist, it is seared over the hot coals to "cook" the spice mixture, then finished (indirectly) on the opposite side of the grill. Grill fresh pineapple alongside the pork. Don't have a grill? Cook on a grill-pan over medium heat about 15 minutes. Ingredients 1 cup hardwood chips2 tablespoons cumin seed1 tablespoon fennel seed1 tablespoon mustard seed1 tablespoon onion powder1 tablespoon dried Mexican oregano or marjoram1 tablespoon salt1/3 cup Chili powder2 tablespoons cocoa1/2 tablespoon ground black pepper1 (16-ounce) pork tenderloin Instructions 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 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 3 minutes, then move to the side of grill with no coals, cover grill, and cook 5 to 10 minutes. Let rest 5 minutes before slicing. Recipe courtesy of Chef Aaron Sanchez.