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Receta Spice Rubbed Pork Tenderloin With Ancho Chile Mustard Sauce
by Global Cookbook

Spice Rubbed Pork Tenderloin With Ancho Chile Mustard Sauce
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  Raciónes: 4

Ingredientes

  • 3 Tbsp. ancho chile pwdr
  • 1 tsp chile de arbol
  • 1 Tbsp. pasilla chile pwdr
  • 1 Tbsp. guajillo pwdr
  • 1 tsp allspice
  • 2 Tbsp. brown sugar
  • 1/2 tsp cinnamon
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 4 c. chicken stock
  • 1 c. apple juice concentrate
  • 6 x black peppercorns
  • 1 tsp chipotle puree
  • 2 Tbsp. ancho chile puree
  • 1 Tbsp. Dijon mustard
  • 2 Tbsp. creme fraiche
  • 2 x pork tenderloins - (abt 12 ounce ea)
  • 2 Tbsp. extra virgin olive oil

Direcciones

  1. Spice Rub: Combine all ingredients in a small bowl and season with salt and pepper.
  2. 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.
  3. Pork Tenderloin: Preheat oven to 400 degrees. Dredge the tenderloin in the Spice Rub mix and pat off any excess.
  4. Heat extra virgin olive oil in medium oven-proof skillet till almost smoking. Add in 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 min.
  5. Let rest and slice into 1-inch pcs on the diagonal. Spoon sauce onto a platter and top with the slices of pork.
  6. This recipe yields 4 servings.