Spice Rubbed Pork Tenderloin with Bourbon-Chipotle Sauce (Bobby Flay) |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 2 |
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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 |
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 |
Directions:
1. Preheat the oven to 400 degrees F.
2. Combine the paprika, sugar, salt, cumin, mustard powder, black pepper and cayenne pepper in a bowl.
3. 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.
4. Serve with the Bourbon-Chipotle Sauce.
5. Bourbon-Chipotle Sauce:
6. 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.
7. 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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