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Receta Spice Rubbed Pork Tenderloin With Ancho Chile Mustard Sauce
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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
- Â Â Salt to taste
- Â Â 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
- Spice Rub: 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.
- Pork Tenderloin: Preheat oven to 400 degrees. Dredge the tenderloin in the Spice Rub mix and pat off any excess.
- 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.
- Let rest and slice into 1-inch pcs on the diagonal. Spoon sauce onto a platter and top with the slices of pork.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 442g | |
| Recipe makes 4 servings | |
| Calories 352 | |
| Calories from Fat 89 | 25% |
| Total Fat 9.99g | 12% |
| Saturated Fat 1.89g | 8% |
| Trans Fat 0.02g | |
| Cholesterol 76mg | 25% |
| Sodium 499mg | 21% |
| Potassium 993mg | 28% |
| Total Carbs 37.33g | 10% |
| Dietary Fiber 1.6g | 5% |
| Sugars 34.02g | 23% |
| Protein 27.52g | 44% |
