Spice Rubbed Pork Tenderloin With Ancho Chile Mustard Sauce Recipes

SPICE RUBBED PORK TENDERLOIN WITH BOURBON-CHIPOTLE SAUCE

Steps:

• 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.
• 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.

ANCHO CHILE PORK TENDERLOIN WITH BRUSSELS SPROUTS AND SQUASH

Steps:

• Place racks in top and center of oven; preheat to 425°F. Finely grate 2 tsp. lime zest into a small bowl. Stir in cumin, chile powder, brown sugar, and 2 tsp. salt.
• Toss brussels sprouts, onion, squash, 2 Tbsp. oil, and half of spiced salt on a rimmed baking sheet. Transfer to center rack in oven and roast 10 minutes. Toss and continue to roast until vegetables are browned and cooked through, 10-15 minutes more.
• Meanwhile, rub pork tenderloins with remaining spiced salt and heat remaining 2 Tbsp. oil in a large skillet over medium-high. Sear pork on 3 sides until lightly browned, about 3 minutes per side. Turn tenderloins onto remaining side, then transfer skillet to top rack of oven. Roast pork until an instant-read thermometer inserted into thickest part registers 140°F for medium-rare or 145°F for medium, 8-10 minutes (temperature will rise by about 10°F after cooking). Transfer pork to a cutting board and let rest 5 minutes before slicing.
• Whisk sour cream, 2 tsp. lime juice, 1/2 cup cilantro, and remaining 1/4 tsp. salt in a small bowl. Spoon some sauce onto plates, then arrange pork over. Top with cilantro leaves, flakey sea salt, and pepper. Serve vegetables and lime wedges alongside.

SPICE RUBBED PORK CHOPS WITH HORSERADISH MAPLE GLAZE AND MAPLE GLAZED GRILLED SWEET POTATOES

Steps:

• Combine all ingredients in a medium bowl.;
• Combine all ingredients in a small bowl.;
• Preheat grill to medium-high. Reserve 1/2 cup of the Maple-Horseradish Glaze and set aside. Brush pork chops on both sides with olive oil and season with salt. Rub 1 tablespoon of the rub onto 1 side of each pork chop. Grill, rub-side down until golden brown, about 4 to 5 minutes. Brush each chop with some of the Maple-Horseradish glaze and turn over. Continue grilling for 3 to 4 minutes for medium doneness, brushing with some of the glaze. Remove the chops to a platter and brush with the reserved glaze.
• 2 sweet potatoes, cooked 3/4 of the way Spicy Maple Glaze
• Slice the potatoes, crosswise, into 1-inch thick slices. Brush with maple glaze and grill for 2 to 3 minutes per side.

NEW MEXICO RUBBED PORK TENDERLOIN WITH BOURBON ANCHO SAUCE

Steps:

• For Rub: Combine all ingredients in a bowl.
• Preheat oven to 400 degrees F.
• Heat olive oil in a medium saute pan, over high heat.
• Season pork with salt on both sides.
• Rub the pork evenly (and generously!) with the spice rub.
• Sear the pork on both sides until golden brown.
• Cook in the oven to medium doneness, about 10 minutes.
• For Sauce: Heat olive oil in a medium saucepan over medium-high heat.
• Add the onions and cook until soft.
• Add the bourbon and cook until completely reduced.
• Add the remaining ingredients and cook until reduced by half.
• Strain through a fine mesh strainer, return mixture to the pan, and cook to sauce consistency.
• Add the remaining 2 tablespoons of bourbon and cook for 2 minutes.
• Season with salt.