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New Mexican Spice Rubbed Pork Tenderloin with
Bourbon Ancho Chile Sauce
Serves: 4-6
Ingredients:
New Mexican Spice Rub
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
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
¼ cup light brown sugar
Pork Tenderloin
2 tablespoons olive oil
1 2 lb pork tenderloin
Salt
Preparation:
Preheat oven to 400° F. Heat olive oil in a medium saute pan over high heat.
Season pork with salt on both sides.
Combine spice rub ingredients in small bowl. 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.
Heat olive oil in a medium saucepan over medium-high heat. Add the onions
and cook until soft. Add the bourbon and cook until completely reduced. Add
the remaining ingredients and cook until reduced by half.
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.
Recipe from Bobby Flay's Mesa Grill Cookbook and the Mesa Grill, an Atlantis Resort restaurant
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