New Mexico Chile Stuffed Pork Tenderloin Recipe 355

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NEW MEXICO RUBBED PORK TENDERLOIN WITH BOURBON ANCHO SAUCE



New Mexico Rubbed Pork Tenderloin With Bourbon Ancho Sauce image

by Bobby Flay. I had this meal at the Mesa Grill in Las Vegas and have made it for company several times since. Definitely do the sauce ahead of time - it takes a while to reduce down. I figured that into the prep time.

Provided by jenpalombi

Categories     Pork

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 18

2 tablespoons olive oil
1 (2 lb) pork tenderloin
salt
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
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

Steps:

  • 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.

Nutrition Facts : Calories 771.1, Fat 21.2, SaturatedFat 5, Cholesterol 102.3, Sodium 1693.8, Carbohydrate 43.9, Fiber 3.6, Sugar 33.6, Protein 44

NEW MEXICO CHILE STUFFED PORK TENDERLOIN RECIPE - (3.5/5)



New Mexico Chile Stuffed Pork Tenderloin Recipe - (3.5/5) image

Provided by BobN

Number Of Ingredients 10

1 Clove Garlic
1 Package Pork Tenderloin - butterflied lengthwise
1 Large Onion
2 Each Red Bell Peppers (diced finely)
1 1/2 cup New Mexico Green Chile (roasted, seeded, chopped)
2 Tablespoons Salted Butter (Melted)
Salt
Pepper
1/2 Cup Chicken Broth
3/4 Cup Mozzarella Cheese (shredded)

Steps:

  • Preheat the oven to 350ºF Mix the red bell peppers, onions, garlic and New Mexico chiles and shredded mozzarella in a large mixing bowl, set aside. Lay the pork on a cutting board and open it up. Fill the tenderloin with the red bell peppers, onions, garlic and New Mexico chiles from end to end. Close the pork and secure it with butchers twine. Brush the pork with the butter and season it with salt and pepper. In a roasting pan with a rack, pour in the chicken broth and place on rack. Cover with aluminum foil and place in the oven for 40 minutes and let it rest for 10 minutes before slicing. Note For a more intense flavor, marinate the pork in the refrigerator over night with a marinade of your choice. **You may also sear the pork on a bbq grill to add a smoky flavor.

MEXICAN STUFFED PORK TENDERLOIN



Mexican Stuffed Pork Tenderloin image

Had lots of pork tenderloin on hand so I came up with this. I tend to like stuffing this cut as it needs flavor.

Provided by Pamela Rappaport @Pamelalala

Categories     Pork

Number Of Ingredients 10

1 pork tenderloin
salt and pepper
1 teaspoon(s) olive oil
1 clove(s) garlic, minced
4 cup(s) baby spinach, packed
4 ounce(s) chorizo
1/2 cup(s) crumbled queso fresco
1 teaspoon(s) cumin
1 teaspoon(s) dried oregano
1 cup(s) sour orange juice (find in ethnic section of grocery or sub 2/3 c orange & 1/3 c lemon juice)

Steps:

  • Preheat oven to 425
  • Slice tenderloin down it's length without going all the way through. You should be able to open it like a book. Place plastic wrap over opened pork and pound it to an even thickness. Don't go too thin.
  • Sprinkle with salt and pepper.
  • Mix the cumin and oregano, divide in half.
  • Heat an ovenproof skillet over med high heat and cook the chorizo, breaking it up. Add the garlic, half the spice mixture, and spinach and cook until wilted.
  • Place the mixture down the middle of the pork, sprinkle the cheese over it and fold the pork over to cover the mixture. If you have kitchen twine tie it closed. If you don't have any just be careful when handling, it'll be fine.
  • Sprinkle the remaining spice mix over the pork.
  • Add oil to the same skillet and brown the first side of the pork. When browned flip it over. Add orange juice. Cover tightly with a lid or foil and place in oven.
  • Bake for 20-30 minutes, until internal temp is 145 degrees. If the juices are too thin, set the pork aside and reduce on the stove top.

STUFFED PORK TENDERLOIN WITH CILANTRO LIME PESTO



Stuffed Pork Tenderloin With Cilantro Lime Pesto image

Cilantro, also known as coriander, is a signature spice in Mexican cooking. In this recipe it combines with lime to add zing to pork tenderloin, a sensational main dish for an elegant dinner.

Provided by Chef Luis Aguilar

Categories     Pork

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 lbs pork tenderloin
3 garlic cloves, minced
1/2 onion, cut into chunks
1/2 cup loosely packed chopped fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon diced jalapeno
2 tablespoons corn oil
1/2 cup shredded monterey jack cheese
green chile picante sauce

Steps:

  • PREHEAT oven to 400°F.
  • CUT tenderloin lengthwise almost in half.
  • Open; lay flat between two pieces of waxed paper.
  • Pound with meat mallet or rolling pin to 1/2-inch thickness.
  • PLACE garlic, onion, cilantro, lime juice and jalapenos in food processor or blender container; cover.
  • Process until coarsely chopped.
  • Process, while slowly adding corn oil, for 10-15 seconds or until mixture is slightly smooth.
  • Spread half of cilantro mixture over tenderloin; top with cheese.
  • Roll up; secure with string.
  • Spread remaining cilantro mixture over top.
  • Place on rack in roasting pan.
  • BAKE for 55-60 minutes or until internal temperature of 170 F is reached.
  • Cool for 5 minutes.
  • Remove string; slice.
  • Serve with picante sauce.

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