Our Dry Mexican Mole Spice Blend is the fast track to complex authentic Mexican mole. Simply rub this blend on pork tenderloin and discover its rich flavor of Ancho Chile Powder, chocolate and spices like clove, cinnamon and ginger.

Prep time: 10 min

Cook time: 60 min

Total time: 70 min

Grilled Mole Rubbed Pork Tenderloin with Pineapple Salsa
Copyright Recipe © 2015 Woodland Foods


Makes 4 servings


  1. Rub pork with olive oil and coat with Dry Mexican Mole Spice Blend thoroughly on all sides.

  2. Refrigerate for minimum of 30 minutes and up to 2 hours.

  3. Prepare grill for medium-high heat.

  4. Grill pork, turning every 5 minutes, until meat thermometer registers 145°F, about 15 to 20 minutes.

  5. Remove tenderloin and let rest for at least 5 minutes.

  6. Meanwhile, grill pineapple rounds until grill marks form on bottom, about 2 minutes. Flip and repeat on other side.

  7. Remove pineapple slices and chop into 1/2-inch cubes.

  8. Mix pineapple with tomatoes, red onion, jalapeño, cilantro, lime juice and pinch of salt and pepper.

  9. Slice pork tenderloin and serve topped wirth pineapple salsa.