To make the Tenderloin
Combine all ingredients for Cinnamon Coffee Rub and mix well. Combine Cinnamon Coffee Rub, vegetable oil, salt, pepper and the tenderloin and marinate for 1 hour. Heat sauté pan over medium heat. Place pork loins in pan and brown on all sides quickly over high heat. Once brown, place pan into oven and roast until internal temperature of 160°F (about 20 minutes per pound). Allow to rest for 5 minutes.
To make the Black Bean Mole Sauce
Heat sauce pan on medium heat for 3 minutes. Add the oil, onions, garlic, chopped smoked pork butt, celery, carrots, tomatoes and all spices. Cook for 10 minutes. Add 2 cups chicken stock and the chocolate. Bring to a boil and then reduce to a simmer. Cook for 10 minutes. Remove from heat and place into a blender. Purée until smooth then strain through fine meshed strainer. Reserve warm when ready to use immediately or cool down and reserve until later date. This sauce can hold for up to 5 days, covered in refrigerator.
To make the Grilled Corn Polenta
Place chicken stock and butter into a pot and bring to a boil. Season lightly with salt. Whisk in the corn meal, then the heavy cream. Reduce heat and cook until creamy silky texture (if mixture is a little thin, you can add more corn meal, if mixture is a little thick, you can add a little more cream or stock to thin out to desired texture.) Fold in the corn and goat cheese. Mix well. Season to taste with Kosher salt and pepper.
To make the Green Bean and Bacon Ragout
Heat up sauté pan on medium high heat. Add chopped bacon and render off fat. Add onions and cook until browned, then add garlic. Add crushed red pepper, thyme and maple syrup. Fold in green beans. Finish with cracked black pepper to taste.
Place 1/4 cup of mole sauce in the center of a 12-inch plate and spread. Place a 1/4 cup of polenta in the center of the plate. Place pork tenderloin on top of polenta. Top with green bean ragout. Garnish plate with fresh Italian parsley leaves, thyme or rosemary sprig.