Mole tenderloin

Frank from Houma

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:

Crimsongator

whew, I expected to see something about the diameter of a dime, or smaller

chocdoc

Smaller - all the moles I've seen are only about as big around as a quarter!

Fidel

ya beat me to it.

TXTriker

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.

Beli

Mi amigo you are risking it......I'll be there soon looks fantastic

Gator Bait

 
Beat me to it also. I was wonder how to butcher one of the little rascals.


 

Gator Bait

 
Looks great Frank!


Blair


 

Hoss

Ya'll got some BIG MOLES down there if that's a tenderloin off of one! :woohoo: :silly: SCHWEET cook Frank!

rsmdale

That looks great!!I love Mole.

GOOD EATS AND GOOD FRIENDS

DALE

elzbth

Wow - the tenderloin is perfect, and the mole looks like a wonderful addition!

Crimsongator

Those crazy cajuns (and LSU fans) will eat almost anything, but I thought mole was even a bit low for them :silly:

Frank from Houma

I'll pass on the mole

Lobicho

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!!!

Boilermaker Ben

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.