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Mole tenderloin
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Frank from Houma
Posts: 5,755
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:
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:
Comments
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whew, I expected to see something about the diameter of a dime, or smaller
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Smaller - all the moles I've seen are only about as big around as a quarter!
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ya beat me to it.
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Ah Frank. That looks wonderful. Being as how you're so far south, do you get to get fresher vegetables then even we do further east along the coast? I've been thinking avacados lately and I guess they are a year round fruit.
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Mi amigo you are risking it......I'll be there soon looks fantastic
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Beat me to it also. I was wonder how to butcher one of the little rascals.
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Looks great Frank!
Blair
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Ya'll got some BIG MOLES down there if that's a tenderloin off of one! :woohoo: :silly: SCHWEET cook Frank!
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That looks great!!I love Mole.
GOOD EATS AND GOOD FRIENDS
DALE -
Wow - the tenderloin is perfect, and the mole looks like a wonderful addition!
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Those crazy cajuns (and LSU fans) will eat almost anything, but I thought mole was even a bit low for them :silly:
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I'll pass on the mole -
way to go my friend
now that's what I call innovation...making mole sauce from scratch...WOW...
my respects!!!
The package looks awesome...
And I can bet those enchiladas will be aweeesome!!! -
fantastic.
Try combining mole with a sugar (honey would work...I've used agave nectar) to make a glaze for chicken thighs. Serve with extra mole. Yum.
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