New Mexico Rubbed Pork Tenderloin With Bourbon Ancho Sauce

The first time I tasted this dish, I was completely caught off guard. It was years ago, at Mesa Grill in Las Vegas, and the layers of flavor – the smoky heat from the New Mexico spices, the sweetness of the bourbon tempered by the earthy ancho chilies – were a revelation. It was bold, complex, and utterly satisfying. I immediately knew I had to recreate it in my own kitchen, and it’s been a crowd-pleaser ever since, perfect for special occasions or when I simply want to elevate a weeknight meal.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Servings: 6-8
• Dietary Type: Gluten-Free (naturally)

Ingredients

For the New Mexican Rub:

• 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

For the Pork Tenderloin:

• 2 tablespoons olive oil
• 1 (2 lb) pork tenderloin
• Salt to taste

For the Bourbon-Ancho Sauce:

• 2 tablespoons olive oil
• 1 large red onion, finely chopped
• 2 cups Bourbon, divided
• 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

Equipment Needed

• Medium saute pan
• Medium saucepan
• Fine mesh strainer
• Oven

Instructions

1. Prepare the New Mexican Rub: In a medium bowl, thoroughly combine the ancho chile powder, light brown sugar, pasilla chile powder, de arbol chili powder, cinnamon, and allspice. Set aside.

2. Preheat the oven: Preheat your oven to 400 degrees F (200 degrees C).

3. Sear the pork: Heat 2 tablespoons of olive oil in a medium saute pan over high heat. This ensures a good sear.

4. Season the pork: Season the pork tenderloin generously with salt on all sides.

5. Apply the rub: Rub the pork evenly and generously with the prepared New Mexican spice rub, ensuring it’s well coated.

6. Sear the pork: Once the oil is shimmering and hot, carefully place the pork tenderloin in the pan. Sear on all sides until golden brown. This step is crucial for developing a rich, flavorful crust. Each side should take about 2-3 minutes to sear properly.

7. Cook in the oven: Transfer the pan with the seared pork tenderloin to the preheated oven. Cook until the pork reaches medium doneness, about 10 minutes. Use a meat thermometer to check for an internal temperature of 145°F (63°C) for medium. Remember that the internal temperature will rise a few degrees as the meat rests.

8. Rest the pork: Remove the pork from the oven and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product.

9. Prepare the Bourbon-Ancho Sauce: While the pork is cooking and resting, prepare the sauce. Heat 2 tablespoons of olive oil in a medium saucepan over medium-high heat.

10. Sauté the onion: Add the finely chopped red onion to the saucepan and cook until softened and translucent, about 5-7 minutes. Stir frequently to prevent burning.

11. Deglaze with bourbon: Add 2 cups of bourbon to the saucepan and cook until the bourbon is completely reduced, almost to a glaze. This step intensifies the bourbon flavor. Be cautious when adding the bourbon, as it may flame up.

12. Add the remaining ingredients: Add the pureed ancho chilies, chicken stock, apple juice concentrate, black peppercorns, and light brown sugar to the saucepan.

13. Reduce the sauce: Bring the mixture to a simmer and cook until reduced by half, about 20-30 minutes. This concentrates the flavors and thickens the sauce.

14. Strain the sauce: Strain the sauce through a fine mesh strainer to remove the solids (onion and peppercorns). This creates a smooth, velvety texture.

15. Finish the sauce: Return the strained sauce to the pan and cook until it reaches your desired sauce consistency. It should be thick enough to coat the back of a spoon.

16. Add final touch of bourbon: Stir in the remaining 2 tablespoons of bourbon and cook for an additional 2 minutes. This adds a final burst of bourbon flavor.

17. Season the sauce: Season the sauce with salt to taste.

18. Slice and serve: Slice the rested pork tenderloin into medallions and serve with a generous drizzle of the Bourbon-Ancho Sauce.

Expert Tips & Tricks

• Don’t skip the sear: The searing step is crucial for developing a deep, rich flavor and a beautiful crust on the pork. Make sure your pan is hot before adding the pork.
• Soak the ancho chilies: Soaking the ancho chilies in hot water for about 30 minutes before pureeing them softens them and makes them easier to blend.
• Homemade chicken stock is best: While store-bought chicken stock will work in a pinch, homemade chicken stock will add a depth of flavor to the sauce that you just can’t get from the store.
• Adjust the heat: If you prefer a spicier sauce, you can add more de arbol chili powder or a pinch of cayenne pepper.
• Make the sauce ahead of time: The sauce can be made a day or two in advance and stored in the refrigerator. This is a great way to save time when you’re preparing for a dinner party. Just reheat it gently before serving.
• Resting is Key: Resist the urge to cut into the pork immediately after taking it out of the oven. Allowing it to rest ensures a juicy and tender final product.

Serving & Storage Suggestions

Serve the sliced New Mexico Rubbed Pork Tenderloin immediately with the Bourbon-Ancho Sauce drizzled generously over the top. It pairs beautifully with roasted sweet potatoes, grilled asparagus, or a simple green salad.

Storage: Leftover pork and sauce can be stored separately in airtight containers in the refrigerator for up to 3 days.

Reheating: Reheat the pork gently in a skillet over medium heat or in a low oven (around 300°F or 150°C) to prevent it from drying out. The sauce can be reheated in a saucepan over low heat.

Freezing: While the pork can be frozen, it may lose some of its moisture. The sauce freezes well. Store in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	771.1 kcal	N/A
Calories from Fat	190 g	25%
Total Fat	21.2 g	32%
Saturated Fat	5 g	25%
Cholesterol	102.3 mg	34%
Sodium	1693.8 mg	70%
Total Carbohydrate	43.9 g	14%
Dietary Fiber	3.6 g	14%
Sugars	33.6 g	N/A
Protein	44 g	88%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Spice Level: Adjust the amount of de arbol chili powder to control the heat level of the rub.
• Bourbon Alternative: If you don’t have bourbon, you can substitute with a good quality whiskey or even a dark rum, although the flavor profile will be different.
• Vegetarian Sauce: For a vegetarian version, use vegetable stock instead of chicken stock in the sauce.
• Apple Juice Concentrate: Maple syrup can be used in place of apple juice concentrate
• Sweetener: Honey may be substituted for brown sugar.

FAQs (Frequently Asked Questions)

Q: Can I use pork loin instead of pork tenderloin?
A: While you can use pork loin, keep in mind that it’s a leaner cut of meat and may require a slightly longer cooking time. It’s also more prone to drying out, so be sure to monitor its internal temperature closely.

Q: How do I prevent the bourbon from flaming up when I add it to the saucepan?
A: Remove the saucepan from the heat momentarily before adding the bourbon. This will lower the temperature and reduce the risk of flames.

Q: Can I make this dish ahead of time?
A: Yes, you can make the sauce a day or two in advance. The pork is best served fresh, but can be cooked ahead of time and reheated gently.

Q: What should I serve with this dish?
A: This dish pairs well with roasted vegetables, mashed sweet potatoes, quinoa, or a simple salad.

Q: What if I can’t find all the chili powders listed in the rub?
A: If you can’t find pasilla or de arbol chili powder, you can substitute with other chili powders or a chili powder blend, but the flavor will be slightly different. Ancho is the most crucial and should be included.

Final Thoughts

This New Mexico Rubbed Pork Tenderloin with Bourbon-Ancho Sauce is a showstopper of a dish, perfect for impressing guests or simply treating yourself to a restaurant-worthy meal at home. The combination of smoky, spicy, and sweet flavors is truly unforgettable. Don’t be intimidated by the ingredient list – it’s easier to make than you might think. So, grab your ingredients, fire up the oven, and get ready to experience a culinary adventure. I’m confident you’ll love this dish as much as I do! Be sure to share your experience and any creative variations you come up with. Perhaps a side of cornbread would round it out perfectly?