New Mexico Rubbed Pork Tenderloin With Bourbon Ancho Sauce

Total Time
1hr 10mins
Prep 1 hr
Cook 10 mins

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.

Ingredients Nutrition

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.
Most Helpful

OMG...........folks, strain the sauce!!! Then reduce further for a thicker sauce. I have made this 50+ times. I had the pleasure to have Bobby make this for me at Mesa.....great guy.

5 5

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

4 5

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.