Spice-Rubbed Pork Tenderloin with Ancho Chile Mustard Sauce
- Level: Easy
- Yield: 4 servings
- Total: 1 hr 30 min
- Prep: 30 min
- Cook: 1 hr
Ingredients
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
THYME BUTTER:
1 stick unsalted butter, slightly softened
2 tablespoons fresh thyme leaves
Salt and freshly ground pepper
Directions
- Combine all ingredients in a small bowl and season with salt and pepper.
Ancho Chile Mustard Sauce:
- 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.
THYME BUTTER:
- 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.
- 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.