Photo: Spice Rubbed Pork Tenderloin with Bourbon-Chipotle Sauce Recipe
Ingredients
- 3 tablespoons paprika
- 2 tablespoons light brown sugar
- 1 tablespoon kosher salt
- 2 teaspoons ground cumin
- 2 teaspoons dry mustard powder
- 2 teaspoons black pepper1 teaspoon cayenne pepperTwo 2-pound pork tenderloins, patted dry
- Canola oil
- Bourbon-Chipotle Sauce, for serving, recipe follows
Directions
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.
Bourbon-Chipotle Sauce:
- 2 tablespoons olive oil
- 1 medium red onion, finely chopped
- 2 cups plus 2 tablespoons bourbon
- 4 cups homemade chicken stock
- 1 cup apple juice concentrate, thawed
- 1/4 cup light brown sugar
- 8 whole black peppercorns
- 1 chipotle in adobo sauce, choppedKosher salt
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. Yield: 3 1/2 cups.
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By foodiefanatick
on April 14, 2013
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The spice rub was great, the pork was perfectly done after resting, and the sauce was worth every minute of preparation. Unfortunately, even after straining it and further reducing it, it never got thicker. Still delicious, but I would love to figure out how to ensure that the sauce will thicken without resorting to a thickening agent.
By ellirian
Virginia
on June 28, 2012
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This recipe is YUMMY! The pork is moist and tender, and melts in your mouth, and the seasoning is perfectly balanced, leaving you with that perfect kick of spice! My husband loved it as well! Will definitely be making this again! Thanks Bobby!
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