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. :-)