Used this stuff to make a mole sauce (four tomatoes not in pic)
Used Richard's Kona Coffee rub - mmmmm
Start plating - mole sauce and sour cream
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"
Have a whole lot of mole sauce left over - I see pulled pork enchiladas in my future :woohoo: