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Gravy boat of mole sauce with a platter of layered sliced pork tenderloin with mole sauce over the top

Easy Smoked Mole Sauce with Pork Tenderloin

This fabulous combination mole pork recipe is an easy way to create an out of this world meal! Learn how to make a big green egg smoked pork tenderloin with an easy to assemble mole sauce recipe all smoked to perfection for depth of flavor on the grill!
Course Grilling
Cuisine Mexican
Keyword Easy Smoked Mole Sauce with Pork Tenderloin
Prep Time 30 minutes
Cook Time 1 hour
Additional Time 10 minutes
Total Time 1 hour 40 minutes
Servings 8
Calories 77kcal
Author Bon Appeteach


Quick Mole Sauce:

  • 1 tbsp. Olive Oil
  • 1 small Yellow onion diced
  • 1 Fire Roasted Jalapeno skin removed and diced
  • 4 Garlic Cloves minced
  • 2 tsp Chili Powder
  • 1 tsp Cinnamon
  • 1 tsp Oregano
  • 1 tsp Cumin
  • 1 tsp Sea Salt
  • 1 tsp Black Pepper
  • 2 tsp Sesame Seeds toasted
  • 3 tbsp. Unsweetened Almond Butter
  • 2 tbsp. Cocoa Powder
  • 2 tbsp Coffee save some from your morning brew
  • 1 cup Stock chicken or veggie

Pork Tenderloin Ingredients:

  • 2 1.5 lb. Pork Tenderloins trimmed and patted dry
  • 1 tbsp Fine Ground Coffee
  • 1 tsp Cocoa Powder
  • 1 tsp Oregano
  • 2 tsp Chili powder
  • 2 tsp Salt
  • 1 tsp Black Pepper
  • 1/2 tsp Cinnamon
  • Cilantro & Cotija for garnish optional


  • In a pot on medium heat, saute the onion and olive oil for 3-4 minutes. Add in the garlic and cook for a minute and mix in the fire roasted jalapeno (I include the seeds but they can be removed if desired).
  • Add in all the spices except the cocoa powder and stir until they are mixed into the veggies and smell fragrant about 2 minutes.
  • Stir in the almond butter, cocoa powder, and coffee. Mix until a thick paste forms and slowly whisk in the stock. Let the mixture come to a simmer then turn off the heat. Use an immersion blender to carefully blend the entire mixture until smooth. Set aside for smoking.
  • Prep the pork tenderloin by removing any silver skin and patting it dry. Use a few tbsp of the prepared mole to coat both pork tenderloins completely in a light thin layer as a binder.
  • 5. Place the rub ingredients together in a bowl and mix. Then lightly and evenly coat all sides of the pork tenderloin and let sit while you preheat your grill.
  • Preheat your grill to 225 F and set it for indirect heat. Cook your pork tenderloin and mole at the same time, approximately 45-60 minutes or so. The internal temperature of your pork should reach 145 F.
  • Remove from the grill and let rest 10 minutes. Slice in thin medallion sized pieces and fan out. Pour the mole sauce over the top and garnish with cilantro and cotija cheese if desired.


Serve with a side of these keto corn tortillas or your favorite tortilla!


Serving: 4oz. | Calories: 77kcal | Carbohydrates: 7g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 1009mg | Potassium: 167mg | Fiber: 3g | Sugar: 1g | Vitamin A: 394IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 1mg