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Spice Rubbed Pork Tenderloin with Bourbon-Chipotle Sauce
1 hour, 10 minutes
(55 minutes active)
Main Dish
0 of 1
5(1)
585 cal/serving
foodnetwork.com
Ingredients
    Pork
  1. 3tbsp (≈20.4gestimated from: Spices, paprika [tbsp]) Paprika
  2. 2tbsp (≈27.5gestimated from: Sugars, brown [cup packed]) Brown Sugar, Light
  3. 1tbsp (≈8.8gestimated from: Salt, Kosher [cup] - MANUAL/WEBSITE: Diamond Crystal (http://www.seriouseats.com/2013/03/ask-the-food-lab-do-i-need-to-use-kosher-salt.html)) Kosher Salt
  4. 2tsp (≈4.2gestimated from: Spices, cumin seed [tsp, whole]) Cumin, ground
  5. 2tsp (≈4gestimated from: Spices, mustard seed, ground [tsp]) Ground Mustard
  6. 2tsp (≈4.6gestimated from: Spices, pepper, black [tsp, ground]) Black Pepper
  7. 1tsp (≈1.8gestimated from: Spices, pepper, red or cayenne [tsp]) Cayenne
  8. 4lb (1814.4glb → g) Pork Tenderloin patted dry
  9. 1/2tbsp (≈7gestimated from: Oil, canola [tbsp]) Canola Oil
    10. Bourbon-Chipotle Sauce
  10. 2tbsp (≈27gestimated from: Oil, olive, salad or cooking [tablespoon]) Olive Oil
  11. 1medium (≈110gestimated from: Onions, raw [medium (2-1/2" dia)]) Red Onion finely chopped
  12. 2cups (≈444.8gestimated from: Alcoholic beverage, distilled, whiskey, 86 proof [fl oz]) Bourbon
  13. 4cups (≈960gestimated from: Soup, stock, chicken, home-prepared [cup]) Chicken Stock homemade
  14. 1cup (≈281.3gestimated from: Apple juice, frozen concentrate, unsweetened, undiluted, without added ascorbic acid [fl oz] - MANUAL/1 can = 6 fl oz: converted can to fl oz) Apple Juice Concentrate, Frozen thawed
  15. 1/4cups (≈55gestimated from: Sugars, brown [cup packed]) Brown Sugar, Light
  16. 8medium (≈0.8gestimated from: Spices, pepper, black [medium] - MANUAL/ESTIMATE_OBSERVATION: guess based on cloves at: http://www.indianetzone.com/1/clove.htm) Black Peppercorns
  17. 1medium (≈22gestimated from: Peppers, jalapeno, canned, solids and liquids [pepper]) Chipotle Pepper in adobo; chopped
Steps
  1. 1 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.
  2. 2 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.
  3. 3 Preheat the oven to 400 degrees F.
  4. 4 Combine the paprika, sugar, salt, cumin, mustard powder, black pepper and cayenne pepper in a bowl.
  5. 5 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.
  6. 6 Serve with the Bourbon-Chipotle Sauce.
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