Filed Under: main-dish, sear, south-american, Under 20 Mins, Vegetables

New Mexican Rubbed Pork Tenderloin with Bourbon-Ancho Sauce – Sauce

This bourbon-ancho sauce is luscious, almost butterscotch, with just enough spice from the chilis to cut through the sweetness. The rub coats the pork with flavour and gives the tender cut a much-needed crust.

April 8th, 2012

Prep Time
20 minutes
Cook Time
60 minutes
  • 2 tablespoons olive oil
  • 1 medium red onion, finely chopped
  • 2 Cups plus 2 tbsp bourbon
  • 3 ancho chiles, soaked until soft, seeded and pureed (or your favourite dried chili)
  • 5 Cups low-sodium chicken stock
  • 1 Cup apple juice concentrate
  • 8 black peppercorns
  • 1/4 Cups packed light brown sugar
  • Kosher salt
  1. Preheat oven to 400 F.

  2. In a bowl, stir together first 6 ingredients.

  3. Heat oil in an ovenproof sauté pan over high heat. Season pork with salt on both sides, then dredge in spice rub and tap off excess. Place pork in pan and sear on all sides until golden brown, about 8 to 10 minutes.

  4. Transfer the pan to the oven and roast the pork to medium, 8 to 10 minutes. Remove pork from oven and let rest for 5 minutes.

  5. Meanwhile, to make sauce, heat olive oil in a medium pot over high heat. Add onion and cook until soft, about 3 minutes. Add 2 cups bourbon, bring to a boil, and cook until reduced to a few tablespoons, about 5 minutes.

  6. Add ancho puree, stock, apple juice concentrate, peppercorns and brown sugar and cook, stirring occasionally, until reduced by half, about 15 minutes.

  7. Strain through a fine-mesh strainer, return mixture to pot, and reduce over high heat to desired consistency.

  8. Add remaining bourbon, cook for two minutes, and season with salt.

  9. Slice pork into 1-inch-thick pieces. Ladle some sauce into centre of each of 4 large plates and top with 3 slices of pork. Spoon more sauce over top and garnish with chives.

New Mexican Rubbed Pork Tenderloin with Bourbon-Ancho Sauce – Sauce

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