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    You are in: Home / Recipes / New Mexico Rubbed Pork Tenderloin With Bourbon Ancho Sauce Recipe
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    New Mexico Rubbed Pork Tenderloin With Bourbon Ancho Sauce

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    3 Total Reviews

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    • on May 06, 2014

      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.

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    • on November 03, 2009

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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 19, 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.

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    Nutritional Facts for New Mexico Rubbed Pork Tenderloin With Bourbon Ancho Sauce

    Serving Size: 1 (442 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 771.0
     
    Calories from Fat 190
    24%
    Total Fat 21.1 g
    32%
    Saturated Fat 5.0 g
    25%
    Cholesterol 102.3 mg
    34%
    Sodium 1693.7 mg
    70%
    Total Carbohydrate 43.8 g
    14%
    Dietary Fiber 3.6 g
    14%
    Sugars 33.6 g
    134%
    Protein 44.0 g
    88%

    The following items or measurements are not included:

    ground pasilla chile powder

    arbol chili powder

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