hello, 2015. [new mexican rubbed pork tenderloin w. bourbon-ancho sauce, cilantro oil & smoked red pepper sauce]

January 5th, 2015 by | comments


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
Prep time: 
Cook time: 
Total time: 
Serves: 5-7
  • 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
  • Salt
  • 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
  1. For the pork: Preheat oven to 400 degrees.
  2. Stir together the ancho powder, brown sugar, pasilla powder, chile de arbol powder, cinnamon, allspice, and salt in a small bowl.
  3. 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.
  4. 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.
  5. Transfer the pan to the oven and roast the pork to medium, 8-10 minutes.
  6. 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.
  7. 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.
  8. Add the ancho puree, stock, apple juice concentrate, peppercorns, and brown sugar and cook, stirring occasionally, until reduced by half, 15-20 minutes.
  9. 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.
  10. 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.
  11. 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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