New Mexico Rubbed Pork Tenderloin With Bourbon Ancho Sauce Recipes

NEW MEXICO RUBBED PORK TENDERLOIN WITH BOURBON ANCHO SAUCE

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.

NEW MEXICAN RUBBED PORK TENDERLOIN WITH SWEET POTATO TAMALE AND PECAN BUTTER

Steps:

• Preheat oven to 400 degrees F. Heat olive oil in a medium saute pan, over high heat. Season pork with salt on both sides. Dredge pork in the spice rub and tap off any excess. Sear the pork on both sides until golden brown. Cook in the oven to medium doneness, about 8 to 10 minutes.
• Let pork rest for 5 minutes before slicing into 12 slices. Plate 3 slices per plate. Drizzle with the Bourbon-Ancho Sauce. Place a Sweet Potato Tamale, topped with Pecan Butter next to the slices of pork.
• Combine all ingredients in a small bowl.
• 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.
• About 2 hours before you plan to form the tamales, clean the husks under running water. Soak them in warm water for 2 hours, or until softened.
• Puree the corn, onion, roasted garlic, and stock in a food processor. Transfer the mixture to a mixing bowl and cut in the butter and shortening. Using your fingers, mix in the cornmeal, honey, and salt and pepper until there are no visible lumps of fat. Fold in the sweet potato puree, cinnamon, cloves, allspice, and maple syrup. The mixture will be a lot looser than you think it should be, but when the tamales are steamed it will dry out.
• Remove the cornhusks from the water and set aside the best 20 husks. Drain and pat dry. Tear the remaining husks into 1-inch wide strips to be used for tying. Lay 2 husks flat on a work surface, with the tapered ends facing out and the broad bases overlapping by about 3 inches. Place about 1/3 cup of masa mixture in the center. Bring the long sides up over the masa, slightly overlapping, and pat down to close. (If the masa drips out a little at the seam, that is no problem.) Tie each end of the bundle with a strip of cornhusk, pushing the filling toward the middle as you tie. Trim the ends to about 1/2-inch beyond the tie.
• Arrange the tamales in a single layer on a steaming rack, cover tightly with foil, and steam over boiling water for 45 minutes. To Serve: slice a slit on top of each tamale and push both ends of the tamale toward the middle to expose the masa. Top each with 1 tablespoon of Pecan Butter.
• Combine all ingredients in a bowl. Scrape into a ramekin and refrigerate until solid, about 2 hours.

SPICE RUBBED PORK TENDERLOIN WITH BOURBON-CHIPOTLE SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• Combine the paprika, sugar, salt, cumin, mustard powder, black pepper and cayenne pepper in a bowl.
• Heat a large cast-iron pan over medium-high heat, and lightly coat with canola oil. Dredge the pork tenderloin in the rub, tapping off any excess, before searing on all sides, about 3 minutes per side. Place the pan into the oven and cook to medium doneness, 8 to 10 minutes. Promptly remove from the oven and let rest at least 15 minutes.
• Serve with the Bourbon-Chipotle Sauce.
• Heat the olive oil in a medium saucepan over medium-high heat. Cook the onions until soft, and then pour in 2 cups of the bourbon and cook until reduced to a few tablespoons. Stir in the chicken stock, apple juice, brown sugar, peppercorns and chipotle, and cook until reduced by half.
• Strain through a fine mesh strainer, and then return to the pan and cook until it becomes the consistency of a sauce. Add the remaining 2 tablespoons bourbon and cook 2 minutes. Season with salt.

SPICE-RUBBED PORK TENDERLOIN WITH MOLE, GREEN RICE, CILANTRO, LIME AND GOAT CHEESE

Steps:

• For the mole sauce: Put the almonds in a medium saucepan over medium heat and cook, stirring occasionally, until light golden brown, about 5 minutes. Remove the almonds to a plate.
• Increase the heat to high, add the oil to the saucepan and heat until it begins to shimmer. Add the garlic and onions and cook until soft, about 4 minutes. Stir in the tomatoes, chipotle puree, ancho chile powder, sesame seeds, New Mexico chile powder, cinnamon, chile de arbol, allspice and cloves. Bring to a boil and cook for 10 minutes.
• Add the mango, raisins, tortilla chips, molasses, honey, maple syrup and reserved almonds. Pour in the warmed chicken stock and cook, stirring occasionally, until the mangoes are soft and the mixture is reduced by half, about 50 minutes.
• Carefully transfer the mixture to a blender, let cool for 5 minutes and then blend until smooth. Return the mixture to the pan over high heat. Add the chocolate and cook until reduced to a sauce consistency, about 10 minutes. Season with salt and pepper.
• For the green rice: Add the rice and 3 cups water to a saucepan and season with salt. Bring to a boil, stir, place a lid on the pan, reduce the heat to medium and cook until all of the liquid is absorbed, 15 to 18 minutes.
• Remove the rice from the heat and let sit for 5 minutes with the lid on. Remove the lid and fluff with a fork. Stir in the cilantro, green onions, poblanos and some salt and pepper.
• For the spice rub and pork: Remove the pork from the refrigerator 20 minutes before cooking.
• Preheat the oven to 450 degrees F.
• Combine the ancho chile powder, brown sugar. pasilla chile powder, cinnamon, allspice, chile de arbol and 1 tablespoon salt in a small bowl.
• Season the pork with salt on both sides. Dredge the pork in the spice rub and tap off any excess. Heat the oil in a medium saute pan over high heat until it begins to shimmer. Cook, turning every few minutes to sear on all sides, until the pork is golden brown, about 10 minutes. Transfer to the oven and cook to medium doneness (or until an instant-read thermometer inserted into the center registers 145 degrees F), 8 to 10 minutes. Remove the tenderloin to a cutting board and let rest 10 minutes before slicing into 1-inch-thick slices.
• Ladle some of the mole sauce onto each plate and put 3 slices of pork on top. Put a scoop of rice on the side. Add more sauce on top, some crumbled goat cheese, a squeeze of lime and chopped cilantro.

SPICE-RUBBED PORK TENDERLOIN WITH ANCHO CHILE MUSTARD SAUCE

Steps:

• Combine all ingredients in a small bowl and season with salt and pepper.
• Combine chicken stock, apple juice, peppercorns, chipotle and ancho puree in a medium saucepan over high heat and reduce to a sauce consistency. Whisk in mustard and creme fraiche and cook for 1 minute. Season with salt and pepper to taste.
• Combine the butter, thyme, and salt and pepper, to taste, in a food processor until smooth. Place a sheet of parchment paper or waxed paper on a work surface. Arrange the butter along one long side and form into a roll about 1-inch in diameter, leaving a 1-inch border of paper. Roll up the butter in the paper and refrigerate for at least 30 minutes.
• Preheat oven to 400 degrees. Dredge the tenderloin in the spice rub mixture and pat off any excess. Heat olive oil in medium oven-proof skillet until almost smoking. Add the pork tenderloin and sear well on all sides. Place the pan in the oven and continue cooking to medium-well, about 8 to 10 minutes. Let rest and slice into 1-inch pieces on the diagonal. Spoon sauce onto a platter and top with the slices of pork.