New Mexican-Rubbed Pork Tenderloin with Bourbon Ancho Chile Sauce

Emily’s Rating Chris’s Rating
8.5 / 10 9 / 10

Another Bobby Flay Mesa Grill recipe and it was really good. One of my favorite things I’ve made. The sauce was delicious and the spice rub was also great. I also think the pork brine was a key step that Bobby’s recipe didn’t call for.
IMG_1566

Dish New Mexican-Rubbed Pork Tenderloin with Bourbon Ancho Chile Sauce
Recipe Source Mesa Grill Cookbook
Difficulty 4 / 10
Time to Complete ~2 hours
Sides Served Stir-fried broccoli with hoisin and five-spice powder. The broccoli was also very good and worth making again. For leftovers I just made asparagus and freekeh
Leftovers? Yep – makes ~4 servings
Lessons Learned Brining pork or chicken is always a good idea
Any Recipe Deviations? I used Thomas Keller’s Pork Brine on this for a few hours. I also used guajillo chile powder instead of Chile de Arbol powder. I also used dried pasilla chiles that I ground down myself to make a powder. Lastly, I used a cornstarch slurry to thicken the sauce
Make Again? Absolutely
Changes Next Time? Make the sauce in advance so it has more time to reduce and I don’t need to add the cornstarch slurry
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This entry was posted in Keepers, Main Dishes, Mexican / Tex-Mex and tagged , . Bookmark the permalink.

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