3 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

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.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Palmillia May 06, 2014

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

0 people found this helpful. Was it helpful to you? [Yes] [No]
bluedayzy1 November 03, 2009

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.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Rinshinomori May 19, 2009
New Mexico Rubbed Pork Tenderloin With Bourbon Ancho Sauce