New Mexico Rubbed Pork Tenderloin With Bourbon Ancho Sauce

HollyGolightly's Note:

by Bobby Flay. I had this meal at the Mesa Grill in Las Vegas and have made it for company several times since. Definitely do the sauce ahead of time - it takes a while to reduce down. I figured that into the prep time.

• Total Time: 1 hrs 10 mins
• Prep Time: 1 hrs
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 2 tablespoons olive oil
• 1 (2 lb) pork tenderloin
• salt

New Mexican Rub

• 2 tablespoons dried ancho chile powder
• 2 tablespoons light brown sugar
• 1 tablespoon ground pasilla chile powder
• 2 teaspoons de arbol chili powder
• 2 teaspoons ground cinnamon
• 2 teaspoons allspice

Bourbon-Ancho Sauce

• 2 tablespoons olive oil
• 1 large red onion, finely chopped
• 2 cups Bourbon
• 2 tablespoons Bourbon
• 3 ancho chilies, 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

Directions:

1. For Rub: Combine all ingredients in a bowl.
2. Preheat oven to 400 degrees F.
3. Heat olive oil in a medium saute pan, over high heat.
4. Season pork with salt on both sides.
5. Rub the pork evenly (and generously!) with the spice rub.
6. Sear the pork on both sides until golden brown.
7. Cook in the oven to medium doneness, about 10 minutes.
8. For Sauce: Heat olive oil in a medium saucepan over medium-high heat.
9. Add the onions and cook until soft.
10. Add the bourbon and cook until completely reduced.
11. Add the remaining ingredients and cook until reduced by half.
12. Strain through a fine mesh strainer, return mixture to the pan, and cook to sauce consistency.
13. Add the remaining 2 tablespoons of bourbon and cook for 2 minutes.
14. Season with salt.

Reviews

[Chef #1100383]

Any suggestions on how to serve this for 24? What can be done in advance?

[Rinshinomori]

This was very tasty pork recipe with unusual play of taste coming through from bourbon and chiles. We especially liked the taste of the sauce very, very much and would like to use this with chicken too. I did not strain the sauce to keep the onion in. The only change I may make to this sauce is adding a bit of cornstarch/water to thicken it a bit. Thank you so much for posting this yummy recipe. Made for ZWT 5.