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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Mole tenderloin

Frank from HoumaFrank from Houma Posts: 5,755
edited November -1 in EggHead Forum
Used this stuff to make a mole sauce (four tomatoes not in pic)
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Used Richard's Kona Coffee rub - mmmmm
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Start plating - mole sauce and sour cream
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Pulled the tenderloin at 135-140 and foiled for 10 minutes while plating. The tenderloin didn't need the sauce. The sauce just made it "mole betta"
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Have a whole lot of mole sauce left over - I see pulled pork enchiladas in my future :woohoo:
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