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New Mexican Rubbed Pork Tenderloin with Bourbon-Ancho Sauce

Serves: 4-6

New Mexican Rubbed
3 tablespoons ancho chile powder
2 tablespoons light brown sugar
1 tablespoon pasilla chile powder
1 tablespoon kosher salt
2 teaspoons chile de arbol
2 teaspoons ground cinnamon
2 teaspoons allspice

Combine all ingredients in a small bowl.

Bourbon-Ancho Sauce
2 tablespoons olive oil
1 medium red onion, finely chopped
2 cups plus 2 tablespoons bourbon
3 ancho chiles, soaked, seeded, stems removed and pureed
6 cups homemade chicken stock
1 cup apple juice concentrate, thawed
8 whole black peppercorns
1/4 cup light brown sugar
Salt

1. Heat olive oil in a medium saucepan over medium-high heat. Add the onions and cook until soft. Add the bourbon and cook until reduced to a few tablespoons. Add the remaining ingredients and cook until reduced by half. 
2. Strain through a fine mesh strainer, return mixture to the pan and cook to sauce consistency, add the remaining 2 tablespoons of bourbon and cook for 2 minutes; season with salt. 

Pork Tenderloin
2 tablespoons olive oil
2 lb pork tenderloin
Salt 
New Mexican Spice Rub

1. Preheat oven to 400 degrees F. Heat olive oil in a medium saute pan over high heat. Season pork with salt on both sides. Dredge pork in the spice rub and tap off any excess. Sear the pork on both sides until golden brown. Cook in the oven to medium doneness, about 8-10 minutes. 


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