RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 833
| View Recipe |
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| Recipe Name: |
New Mexican Rubbed Pork Tenderloin |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-05-06
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
SouthWest |
Kosher for Passover: |
No |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
12.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
400 |
Approx. Cost/Serving: |
$1.46
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 Tablespoons oil, olive
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Directions:
Preheat oven to 400 degrees. Heat olive oil in a medium sauté pan, over high heat. Season pork with salt on both sides. Dredge pork in the spice rub and tap off any excess.
Sear the pork on both sides until golden brown. Cook in the oven to medium doneness, about 8 to 10 minutes. Let pork rest for 5 minutes before slicing into 12 slices. Plate 3 slices per plate. Drizzle with the Bourbon-Ancho Sauce. |
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Bourbon-Ancho Sauce
(Add to shopping list) :
2 Tablespoons oil, olive
1 Large onion, red finely chopped
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Directions:
Puree chili peppers.
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. |
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| Nutrition per Serving: |
| Calories: |
229 |
Total Carbs: |
0.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
92.0 |
Fat: |
11.5 |
Protein: |
30.00 |
| Fiber: |
0.00 |
Sodium: |
651.25 |
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