You may also like
Categories:
olive oil pork tenderloin salt New Mexican chile powder light brown sugar ground pasilla chile powder chili powder ground cinnamon allspice sauce olive oil red onion bourbon bourbon ancho chilies chicken apple juice concentrate black peppercorns light brown sugar
Viewed: 21 - Published at: a year agoIngredients
- 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
Method
- For Rub: Combine all ingredients in a bowl.
- Preheat oven to 400 degrees F.
- Heat olive oil in a medium saute pan, over high heat.
- Season pork with salt on both sides.
- Rub the pork evenly (and generously!) with the spice rub.
- Sear the pork on both sides until golden brown.
- Cook in the oven to medium doneness, about 10 minutes.
- For Sauce: Heat olive oil in a medium saucepan over medium-high heat.
- Add the onions and cook until soft.
- Add the bourbon and cook until completely reduced.
- Add the remaining ingredients and cook until reduced by half.
- Strain through a fine mesh strainer, return mixture to the pan, and cook to sauce consistency.
- Add the remaining 2 tablespoons of bourbon and cook for 2 minutes.
- Season with salt.
