Spice-Rubbed Pork Tenderloin with Ancho Chile Mustard Sauce

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  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 30 min
  • Cook: 1 hr
  • Yield: 4 servings
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Spice Rub:

3 tablespoons ancho chile powder

1 teaspoon chile de arbol

1 tablespoon pasilla chile powder

1 tablespoon guajillo powder

1 teaspoon allspice

2 tablespoons brown sugar

1/2 teaspoon cinnamon

Salt and freshly ground 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

Pork Tenderloin:

2 pork tenderloins, approximately 12 ounces each

Spice rub

2 tablespoons olive oil


1 stick unsalted butter, slightly softened 

2 tablespoons fresh thyme leaves 

Salt and freshly ground pepper


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

Ancho Chile Mustard Sauce:

  1. 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.


  1. 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.
  2. 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.