Trio Pork Tenderloin

So it has been awhile since I've posted but here is the primo 3 shot for ya. Saturday I was suppose to have guests over but plans got changed unknowingly and so here I am with a whole tenderloin. What shall I do? Since I'm not going to let it go to waste I cut it up into 3 roasts and used 3 seperate rubs in which I'll sauce 2 of them and use the leftovers tommorrow and have smoked pork enchiladas.

I have 3 different roasts and I thought it would be boring to have all of them the same.  The first one I use my usual pork rub which is a coriander, clove, fennel and cinnamon mix which I'll leave sauceless because the flavor doesn't need to be messed with. The second one I did with a mustard rub that has a hint of fennel in it that I will put a mustard BBQ sauce on it.I learned this one  by experimenting on some ribs while camping and they were a hit and I really liked them so the double mustard method works well. Third one I used is my chili rub which compile of three different dried peppers that I smoked to make them a little more dry so they ground up better, cumin, salt, pepper and cocoa powder. Wha!!!? cocoa powder Oh ya I said it cocoa powder. It has been used in traditional mexican and south american dishes for a long time it actually enhances the spicy and smoky flavors by bring in that third flavor of bitterness the cocoa powder brings. Then I'll top it off with a Molasses based sweet and spicy BBQ sauce.

This went well with some spanish rice and canned green beans. Let me tell ya they all had a cripsy edge and the juices were running clear in the middle and a nice red ring. If anyone is interested let me know and I might share some rub and sauce recipes with you....