New Mexico Rubbed Pork Tenderloin with Bourbon Ancho Sauce
Elevate your dinner table with this New Mexico Rubbed Pork Tenderloin with Bourbon Ancho Sauce—a smoky, spice-crusted masterpiece that's packed with bold Southwestern flavors. This recipe features tender pork seasoned with a vibrant rub of New Mexico chili powder, smoked paprika, cumin, and garlic powder, then seared for a golden crust and roasted to perfection. The dish reaches new heights with a luxuriously smooth bourbon ancho sauce, made from rehydrated ancho chili, maple syrup, and a splash of bourbon, creating the perfect balance of smoky, sweet, and tangy flavors. Ready in under an hour and serving up to four, this succulent pork tenderloin is ideal for special occasions or weeknight indulgence. Serve it with roasted vegetables or creamy polenta for an unforgettable meal.
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Recipe Information
Ingredients
- 2 lbs Pork tenderloin
- 2 tbsp New Mexico chili powder
- 1 tbsp Smoked paprika
- 1 tsp Ground cumin
- 1 tsp Garlic powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 1 whole (seeded and dried) Ancho chili pepper
- 0.5 cup Bourbon
- 2 tbsp Maple syrup
- 0.5 cup Chicken stock
- 2 tbsp Butter
- 1 tbsp Lime juice
Instructions
Preheat your oven to 400°F (204°C).
Trim any silver skin from the pork tenderloin and pat it dry with paper towels.
In a small bowl, combine the New Mexico chili powder, smoked paprika, ground cumin, garlic powder, salt, and black pepper.
Rub the spice mixture evenly over the pork tenderloin, ensuring all sides are covered.
Heat a large oven-safe skillet over medium-high heat and add the olive oil.
Sear the pork tenderloin on all sides until browned, about 2-3 minutes per side.
Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the pork from the oven, tent it with foil, and let it rest for 5-10 minutes.
While the pork is resting, prepare the bourbon ancho sauce. Start by rehydrating the ancho chili: place it in a bowl and cover with hot water for 10 minutes, then drain.
In a small saucepan over medium heat, combine the rehydrated ancho chili, bourbon, maple syrup, and chicken stock. Simmer for 5-8 minutes, allowing the liquid to reduce slightly.
Transfer the sauce mixture to a blender and blend until smooth. Return the sauce to the saucepan.
Stir in the butter and lime juice, whisking until the butter is melted and the sauce is glossy. Adjust seasoning with salt if needed.
Slice the pork tenderloin and serve with the bourbon ancho sauce drizzled over the top. Enjoy!
Nutrition Facts
Calories |
2199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.7 g | 112% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 693 mg | 231% | |
| Sodium | 5690 mg | 247% | |
| Total Carbohydrate | 51.1 g | 19% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 29.5 g | ||
| Protein | 235.0 g | 470% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 151 mg | 12% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 4983 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
