Elliott's Pork Paste is the love child of a rub and a marinade. You can put it on any kind of meat, but I've found that it works particularly well on pork or turkey tenderloins. I would probably eat a car tire if you drowned it in this stuff, though. And before any nitpickers call me out, I admit that this isn't exactly a legitimate molé sauce. However, the flavors are similar (chili, cocoa, cinnamon, cumin, lime, etc.) and I couldn't think of anything else to call it. It's molé-esque, so leave me alone.
Unrelated side note: If you leave a comment for me on the contact form, I will be delighted to respond to you personally, but I need some form of contact information. (So will the person who asked me to get back to them please leave me another note with an email address? Thanks!)
2 tsp garlic powder
2 tsp onion powder
2 tsp chili powder
1 tsp cumin
2 tsp paprika
1 tsp oregano
1/4 tsp white pepper (if you happen to have it. Substitute black if you don't.)
1 tsp coarse ground sea salt
2 tsp cocoa powder
1 tsp cinnamon
2 Tbsp erythritol, Splenda, or not-sugar of your choicejuice of whole lime
1.5 Tbsp red wine vinegar
1 tsp Frank's RedHot (That's the bare minimum. Bonus points if you add more)
2-3 Tbsp warm water
1 package pork or turkey tenderloins
Directions (Printable PDF)
Mix all ingredients except for the warm water and raw meat in a small bowl. Add water slowly until you achieve the consistency of a saucy paste.
I give you two options for the cooking method: roast or grill. For the oven folks, roast it uncovered at 350 until the meat thermometer reaches the acceptable temperature. If you're a griller, the best method is to put the meat over indirect heat and turn it occasionally. With a three-burner grill, I put the meat in the center with the center burner on fairly low and the left and right burners on medium-high.
Need a side dish? Try some jicama hash browns.