Tenderloin In Ancho Bourbon Sauce Recipes

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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

SMOKED PORK TENDERLOIN WITH ROASTED IOWA CORN WRAP



Smoked Pork Tenderloin with Roasted Iowa Corn Wrap image

Provided by Food Network

Categories     main-dish

Time 4h32m

Yield 4 servings

Number Of Ingredients 40

8 ounces pulled pork butt, recipe follows
2 ears roasted corn, cut from cob
2 large roasted red bell peppers
Salt and pepper
4 large wonton wrappers
24 ounces smoked pork tenderloin, recipe follows
2 strips bacon, chopped
2 ounces Vidalia onion, chopped
8 ounces green beans, trimmed
8 ounces wax beans, trimmed
4 ounces water
2 large baking potatoes, like russets, cooked and mashed
10 ounces Ancho Bourbon Sauce, recipe follows
1 bone-in pork butt
1/2 cup barbecue spice
2 pork tenderloins
1 cup salt
2 cups sugar
1 quart apple juice
1 tablespoon black pepper
1 teaspoon cinnamon
1 teaspoon clove
1 teaspoon thyme
1/2 cup diced pepper-cured bacon
1 small onion, diced
2 ancho peppers
8 ounces brown sugar
2 cups bourbon
2 tablespoons freshly ground black pepper
1 quart veal jus, recipe follows
1 tablespoon vegetable oil
8 ounces onions, chopped
4 ounces celery, chopped
4 ounces carrots, chopped
1 quart veal stock
1 pound veal bones
1 bay leaf
1 tablespoon cracked black peppercorns
1 ounce cornstarch
1 tablespoon water

Steps:

  • Combine pulled pork, corn, and peppers in saute pan on medium heat. Stir and saute until mixture binds together. Season with salt and pepper. Lay wonton wrapper flat, spread ? of the pulled pork mixture thinly to 1/4-inch from the edges. Place ? of a smoked pork loin in center of wrap. Fold edges in and roll. Repeat 3 times. Reserve until ready to cook.
  • Render bacon in a pan. Caramelize onions with bacon. Once bacon is crisp, add beans and water. Let simmer until tender.
  • Preheat a pot of oil or a fryer to 360 degrees F.
  • Deep fry wrap until crisp and warm throughout. Remove and drain on paper towels. Cut on bias.
  • To plate: Place mashed potatoes on center of plate, position the sliced wrap standing on end in the potatoes, and encircle the entree with beans and sauce.
  • Preheat the oven to 250 degrees F.
  • Trim the pork butt of excess fat. Score the pork butt by cutting a criss-cross pattern 1/4-inch into the meat. Rub the barbecue spice into the pork. Place the pork into a roasting pan fitted with a rack and cover with foil or a lid. Cook to an internal temperature of 150 degrees F.
  • Remove from the oven and allow to cool. Once cool, shred by hand, removing bone and any excess fat.
  • Combine salt, sugar, apple juice, pepper, cinnamon, clove, and thyme and stir to dissolve salt and sugar. Add pork and brine, refrigerated, for 6 hours. Remove from the brine and dry on a rack over a sheet pan for 1 hour, in the refrigerator.
  • Prepare a stovetop smoker with apple wood chips. Smoke pork until cooked through.
  • In a heavy-bottomed saucepan, render the bacon until golden brown. Add the onions and cook until caramelized. Add the ancho peppers and the brown sugar and cook until the mixture begins to bubble. Remove the pan from the heat and carefully add the bourbon. Return to the heat and cook until the mixture is reduced to a syrup. Add the black pepper and the veal jus and simmer until desired flavor. Strain.
  • In a large stockpot, add the oil and heat. Add the onions, carrots, and celery and cook until caramelized. Add veal stock, veal bones, bay leaf, and peppercorns and bring to a boil over medium-high heat. Reduce heat to a simmer and cook for at least 2 1/2 hours, skimming off any fat or foam as necessary. Combine the cornstarch and water in a small bowl to make a slurry. Add to the jus and bring to a boil to thicken.

GRILLED PORK TENDERLOIN WITH BOURBON GLAZE



Grilled Pork Tenderloin With Bourbon Glaze image

I served this over the summer when we had houseguests and everyone wanted the recipe.It's a Kentucky-style barbeque with a paprika-based rub first and then a delicious bourbon glaze to finish the tenderloin.I think this would be good with baby back ribs too!Prep time does not include marinading time.

Provided by Leslie in Texas

Categories     Pork

Time 36m

Yield 4 serving(s)

Number Of Ingredients 15

2 teaspoons coarse salt
2 teaspoons dark brown sugar
2 teaspoons sweet paprika
1 teaspoon black pepper
1 teaspoon mustard powder
1/2 teaspoon garlic powder
4 tablespoons unsalted butter, cut into pieces
1 clove garlic, minced
4 tablespoons Bourbon
4 tablespoons dark brown sugar
2 tablespoons dijon-style mustard
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
salt & freshly ground black pepper
1 1/2 lbs pork tenderloin

Steps:

  • Trim any excess fat or sinews off the tenderloin and arrange the meat in a baking dish.
  • To make the rub, place the rub ingredients in a small bowl and mix well with your fingers.
  • Sprinkle this mixture over the pork on all sides, and rub it into the meat.
  • Marinate the meat in the refrigerator for 2 hours.
  • To make the glaze, melt the butter in a saucepan over medium heat.
  • Add the garlic and cook for 1 minute.
  • Add the bourbon and the rest of the glaze ingredients and briskly simmer the mixture over high heat, whisking well, until thick and syrupy, 2 to 4 minutes.
  • Remove from the heat and add salt and pepper to taste: the mixture should be highly seasoned.
  • Pour half the glaze into a small bowl.
  • Grill the pork tenderloin over high heat until golden brown and cooked through, 3 to 4 minutes per side, 12 to 16 minutes in all.
  • Internal temperature should be 160 drgrees.
  • For the last 5 minutes, baste the tenderloin on all sides with the bourbon glaze in the bowl.
  • Transfer the tenderloin to a cutting board and thinly slice on the diagonal.
  • Arrange the pork on plates or a platter and spoon the remaining glaze in the saucepan on top.
  • Serve at once.

Nutrition Facts : Calories 419, Fat 17.9, SaturatedFat 9.4, Cholesterol 141.1, Sodium 1259.1, Carbohydrate 17.8, Fiber 0.9, Sugar 15.8, Protein 35.8

MESA GRILL PORK TENDERLOIN WITH ANCHO BOURBON SAUCE RECIPE



Mesa Grill Pork Tenderloin with Ancho Bourbon Sauce Recipe image

Provided by Roygon

Number Of Ingredients 14

Rub:
3 Tbsp Ancho Chile Powder
2 Tbsp Light Brown Sugar
1 Tbsp Spanish Chile Powder
2 Tsp Chile de Arbol Powder
2 Tsp Cinnamon
2 Tsp All Spice
Salt
Pork:
2 Tbsp Olive Oil
2 Lb Pork Tenderloin
Sauces:
Mesa Grill Bourbon Ancho Sauce
Mesa Grill Smoked Red Pepper Sauce

Steps:

  • 1) Preheat oven to 400 2) Stir together spices 3) Heat oil in medium saute pan over HIGH Heat 4) season pork with salt on both sides and then dredge in spices 5) Place pork in pan and sear on all sides for 8-10 minutes 6) transfer to oven for 8-10 minutes 7) remove pork and let sit for 5 minutes 8) slice into 1 inch pieces. Put some bourbon ancho sauce on the plate, top with the pork and then spoon more sauce on top along with spoke red pepper sauce

PORK TENDERLOIN WITH SPICY BOURBON SAUCE



Pork Tenderloin With Spicy Bourbon Sauce image

Even though this recipe stipulates to prepare the pork tenderloin on a grill,I think it could also be prepared the conventional way in an oven. Preparation/Cooking times does not include marinating time. So be sure to allow ample time for marination.

Provided by Sassy in da South

Categories     Pork

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

1/4 cup kentucky Bourbon
1/4 cup light soy sauce
1/4 cup packed brown sugar
2 large garlic cloves, chopped
1/4 cup Dijon mustard
1/2 teaspoon ground ginger or 1 teaspoon finely minced fresh ginger
2 teaspoons Worcestershire sauce
1/4 cup vegetable oil
1 dash hot sauce
2 pork tenderloin, about 1 1/2 to 2 pounds

Steps:

  • In blender or food processor, combine bourbon, soy sauce, brown sugar, garlic, mustard, ginger, Worcestershire sauce, hot sauce, and oil; pulse until smooth.
  • Place tenderloin and marinade in a food storage bag; refrigerator for 4 hours or overnight.
  • Cook 4 inches from a hot charcoal fire for 15 to 25 minutes or until the pork has reached 165 degrees internally and is no longer pink in the center.
  • Baste occasionally while cooking.
  • Slice in 1/2-inch thick slices to serve.

Nutrition Facts : Calories 160, Fat 9.4, SaturatedFat 1.2, Sodium 823.1, Carbohydrate 11.3, Fiber 0.5, Sugar 9.5, Protein 1.8

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