hello, 2015. [new mexican rubbed pork tenderloin w. bourbon-ancho sauce, cilantro oil & smoked red pepper sauce]
Happy New Year! I made this incredibly delicious (and time consuming!!) pork tenderloin for New Year’s Eve dinner and it was an absolute hit. Not a drop was left on anyone’s plate! I highly advise splitting the workload up into two days, since the sauces can be made a day ahead. :-)
new mexican rubbed pork tenderloin w. bourbon-ancho sauce, cilantro oil & smoked red pepper sauce
- Pork tenderloin recipe:
- 3 tbsp. ancho chile powder
- 2 tbsp. light brown sugar
- 1 tbsp. pasilla chile powder
- 2 tsp. chile de arbol powder
- 2 tsp ground cinnamon
- 2 tsp. ground allspice
- 1 tsp. salt
- 2 tbsp. olive oil
- 4 lbs. pork tenderloin
- Fresh chives, chopped, for garnish
- Bourbon-ancho sauce recipe:
- 2 tbsp. olive oil
- 1 medium red onion, finely chopped
- 2 cups plus 2 tbsp. bourbon
- 3 ancho chiles, soaked, seeded and pureed
- 5 cups chicken stock
- 1 cup thawed apple juice concentrate
- 8 black peppercorns
- ¼ cup packed light brown sugar
- Cilantro oil recipe:
- 1½ cups canola oil
- 1 cup packed fresh cilantro leaves (stems included)
- 10 fresh spinach leaves
- ½ tsp. salt
- Smoked red pepper sauce recipe:
- 4 red bell peppers, roasted, peeled, seeded and chopped
- ½ small red onion, coarsely chopped
- 4 cloves roasted garlic, peeled
- ¼ cup red wine vinegar
- 1 tbsp. honey
- 1 tbsp. Dijon mustard
- 1 tbsp. chipotle chile puree
- Salt and pepper, to taste
- ½ cup canola oil
- For the pork: Preheat oven to 400 degrees.
- Stir together the ancho powder, brown sugar, pasilla powder, chile de arbol powder, cinnamon, allspice, and salt in a small bowl.
- Season the pork with salt on both sides, then dredge in the spice rub and tap off any excess. Let pork sit about 15 minutes.
- Heat the oil in a medium ovenproof sauté pan over high heat. Place the pork in the pan and sear on all sides until golden brown, 8-10 minutes.
- Transfer the pan to the oven and roast the pork to medium, 8-10 minutes.
- Remove the pork from the oven and let rest for 5 minutes. Slice into ½-inch to 1-inch-thick pieces. Ladle some of the bourbon-ancho sauce, cilantro oil and red pepper sauce on top of each slice of pork. Garnish with chives.
- For the bourbon-ancho sauce: Heat the olive oil in a medium saucepan over high heat. Add the onion and cook until soft, about 3-4 minutes. Add the 2 cups bourbon, bring to a boil, and cook until reduced to a few tablespoons, 6-8 minutes.
- Add the ancho puree, stock, apple juice concentrate, peppercorns, and brown sugar and cook, stirring occasionally, until reduced by half, 15-20 minutes.
- Strain through a fine-mesh strainer, return the mixture to the pan, and reduce over high heat to sauce consistency, 20-25 minutes. Add the 2 tablespoons bourbon, cook for 2 minutes, and season with salt.
- For the cilantro oil: Combine the oil, cilantro, spinach and salt in a blender and blend for 5 minutes. Strain through a fine mesh strainer (don't press on the solids or the oil will get cloudy) into a bowl.
- For the smoked red pepper sauce: Combine the red peppers, onion, garlic, vinegar, honey, mustard and chipotle puree in a blender, season with salt and pepper, and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Strain the sauce into a bowl.
Recipe from Bobby Flay's Mesa Grill Cookbook.
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