New Mexico Rubbed Pork Tenderloin With Bourbon Anch

Name: New Mexico Rubbed Pork Tenderloin With Bourbon Ancho Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
For Rub: Combine all ingredients in a bowl.
2
Preheat oven to 400 degrees F.
3
Heat olive oil in a medium saute pan, over high heat.
4
Season pork with salt on both sides.
5
Rub the pork evenly (and generously!) with the spice rub.
6
Sear the pork on both sides until golden brown.
7
Cook in the oven to medium doneness, about 10 minutes.
8
For Sauce: Heat olive oil in a medium saucepan over medium-high heat.
9
Add the onions and cook until soft.
10
Add the bourbon and cook until completely reduced.
11
Add the remaining ingredients and cook until reduced by half.
12
Strain through a fine mesh strainer, return mixture to the pan, and cook to sauce consistency.
13
Add the remaining 2 tablespoons of bourbon and cook for 2 minutes.
14
Season with salt.

977

kcal

Calories

Fat

Carbs

121

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 (2 lb) pork tenderloin, salt, New Mexican Rub, and more.

Yes, New Mexico Rubbed Pork Tenderloin With Bourbon Ancho Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

New Mexico Rubbed Pork Tenderloin With Bourbon Ancho Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions