New Mexico Rubbed Pork Tenderloin With Bourbon Ancho Sauce

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.

• Ready In: 1 hr 10 mins
• Serves: 6-8

Ingredients

• 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.