Spice-Rubbed Pork Tenderloin with Ancho Chile Mustard Sauce

Copyright 1999 by Bobby Flay. All Rights Reserved.

Show: Episode:

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 5 Reviews
Total Time:
1 hr 30 min
Prep
30 min
Cook
1 hr 0 min
Yield:
4 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

Spice Rub:

Directions

Combine all ingredients in a small bowl and season with salt and pepper.

Ancho Chile Mustard Sauce:

  • 4 cups chicken stock
  • 1 cup apple juice concentrate
  • 6 black pepper corns
  • 1 teaspoon chipotle puree
  • 2 tablespoons ancho chile puree
  • 1 tablespoon Dijon mustard
  • 2 tablespoons creme fraiche

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.

Pork Tenderloin:

  • 2 pork tenderloins, approximately 12 ounces each
  • Spice rub
  • 2 tablespoons olive oil
  • 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.

ROASTED GARLIC AND GOAT CHEESE TAMALE WITH THYME BUTTER: 24 dried corn husks Masa: 1 1/2 cups fresh or frozen corn kernels, preferably fresh 1 medium onion, coarsely chopped 1 head roasted garlic, cloves removed 2 cups chicken stock or water 6 tablespoons unsalted butter 6 tablespoons vegetable shortening 1 1/2 cups yellow cornmeal 1 teaspoon sugar Salt and freshly ground pepper 1 cup goat cheese, crumbled

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, sugar, and salt and pepper to taste until there are no visible lumps of fat. Fold in the goat cheese. 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 corn husks 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 corn husk, 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 with 1 tablespoon of Thyme Butter.

THYME BUTTER: 1 stick unsalted butter, slightly softened 2 tablespoons fresh thyme leaves Salt and freshly ground pepper

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.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 5 reviews

  • on January 19, 2013

    Flag

    Since I didn't have half the spices & no time to run to the store, I had to improvise with regular chili powder, ancho chili powder, red pepper flakes, wasabi & ground mustard for the rub. For the sauce I used apple sauce, spicy mustard, chipotle salsa (in a can, S&P, and a tiny bit of condensed milk. Still turned out great!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on January 05, 2009

    Flag

    I think everything was excellent when prepared precisely as directed. Husband really loved it, had great kick!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on June 19, 2007

    Flag

    This recipe is truly unbelievable! I recommend making the sauce before you start the pork. It took longer than I expected to reduce down to "sauce-like consistency" and the first time I did it, I was waiting around for the sauce to finish.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.