Pork Tenderloin
This savory pork tenderloin with a sauce that’s to die for is a perfect feature dish for a weeknight meal OR your next dinner party!
Pork Tenderloin
Pork Tenderloin
Recipe Type: Entree
Author:
Ingredients
- [b]For the Pork [/b]
- 3 tablespoons ancho chile powder
- 2 tablespoons light brown sugar
- 1 tablespoon poblano chile powder
- 2 teaspoons cayenne pepper
- 2 teaspoons ground cinnamon
- 2 teaspoons ground all spice
- 2 tablespoons olive oil
- 2 pounds pork tenderloin
- chopped fresh chives, optional garnish [br]
- [b]For the Bourbon-Ancho Sauce [/b]
- 2 tablespoons olive oil
- 1 medium red onion, finely chopped
- 2 cups plus 2 tablespoons Rave Review!™ Original Culinary Bourbon™
- 3 ancho chiles, soaked, seeded, and pureed
- 5 cups low-sodium chicken broth
- 1 cup frozen thawed apple juice concentrate
- 8 black peppercorns
- ¼ cup packed light brown sugar
Instructions
- Preheat the oven to 400F.
- Stir together the ancho powder, brown sugar, pasilla powder, chile de arbol powder, cinnamon, allspice, and 1 teaspoon salt in a small bowl.
- Heat the oil in a medium oven proof skillet over high heat.
- Season the pork with salt on both sides, then dredge in the spice rub and tap off the excess.
- Place the pork in the pan and sear on all sides until golden brown, 8 to 10 minutes.
- Transfer the pan to the oven and roast the pork to medium, 8 to 10 minutes more.
- Remove the pork from the oven and let rest for 5 minutes.
- Slice into 1-inch-thick pieces. Ladle some of the bourbon-ancho sauce into the center of each of 4 large plates and top with 3 slices of the pork.
- Spoon more sauce on top and garnish with chives. [br]
- To make the Bourbon-Ancho Sauce, heat the olive oil in a medium pot over high heat.
- Add the onion and cook until soft, 3 to 4 minutes.
- Add the 2 cups of Culinary Bourbon, bring to a boil, and cook until reduced to a few tablespoons, 5 to 6 minutes.
- Add the ancho puree, stock, apple juice, concentrate, peppercorns, and brown sugar and cook, stirring occasionally, until reduced by half, 15 to 20 minutes.
- Strain through a fine-mesh strainer, return the mixture to the pan, and reduce over high heat to sauce consistency, 10 to 15 minutes.
- Add the 2 tablespoons Culinary Bourbon, cook for 2 minutes, and season
- with salt.
- [i]This can be made up to 1 day ahead and refrigerated. Reheat before serving.[/i]
Thanks to Rave Review for submitting this and other great recipes, found below!
