Chili-Crusted Pork Tenderloin features perfectly paired sweet and spicy rub with an apple mustard sauce. Before3pm.com

Today’s recipe inspiration is from Bobby Flay.  The title that Bobby Flay gives this recipe is “Spice-Rubbed Pork Tenderloin with Ancho Chile-Mustard Sauce.”

His recipe title makes me think of this really great book I just read called Futuristic Violence and Fancy Suits by David Wong.  The book takes place sometime after 2040, and the movie titles are basically plot summaries.  An example he uses in the book is “James Bond Investigates the Space Station and Sleeps with Four Women.”

If this is what the future holds, then I guess recipe titles must be ahead of their time!!  At least you know exactly what to expect!!!

Anyway, for the purposes of my blog post, I chose a simpler title!

Chili-Crusted Pork Tenderloin features perfectly paired sweet and spicy rub with an apple mustard sauce. Before3pm.com

I chose to serve this with mashed potatoes and a simple salad.

Chili-Crusted Pork Tenderloin features perfectly paired sweet and spicy rub with an apple mustard sauce. Before3pm.com

The process is incredibly simple – rub the tenderloin with the chile-spice rub, sear it,  and then finish cooking it in the oven.

 

Chili-Crusted Pork Tenderloin features perfectly paired sweet and spicy rub with an apple mustard sauce. Before3pm.com
If you follow the timing directions in the recipe, your tenderloin will still be a little pink in the middle.  If that bothers you, you can cook it longer, but then it won’t be quite as tender.

The sauce is not necessary, but it is a nice addition.  I made a simplified version because Bobby Flay’s version is a bit time consuming and more work than actually making the pork!

Chili-Crusted Pork Tenderloin features perfectly paired sweet and spicy rub with an apple mustard sauce. Before3pm.com

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Chili-Rubbed Pork Tenderloin
Servings
people
Ingredients
  • 3 tablespoons ancho chile powder
  • 1 teaspoon chile de arbol powder
  • 1 tablespoon pasilla chile powder
  • 1 tablespoon guajillo chile powder
  • 1 teaspoon allspice
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • salt and pepper
  • 2 pork tenderloins about 12 ounces each
  • 2 tablespoons olive oil
Servings
people
Ingredients
  • 3 tablespoons ancho chile powder
  • 1 teaspoon chile de arbol powder
  • 1 tablespoon pasilla chile powder
  • 1 tablespoon guajillo chile powder
  • 1 teaspoon allspice
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • salt and pepper
  • 2 pork tenderloins about 12 ounces each
  • 2 tablespoons olive oil
Instructions
  1. Preheat oven to 400 degrees F.
  2. Make the spice rub: In a small bowl, combine all of the chile powders, allspice, brown sugar, cinnamon, and salt and pepper to taste. Set aside.
  3. Dredge the tenderloin in the spice rub mixture and pat off any excess.
  4. Heat the olive oil in a medium ovenproof skillet over medium-high heat until almost smoking.
  5. Add the pork tenderloin and sear well on all sides.
  6. Place the pan in the oven and continue cooking to medium-well, about 155 degrees F on an instant-read thermometer, about 8-10 minutes.
  7. Let rest 10 minutes and slice into 1-inch pieces on the diagonal.
  8. If making the sauce, spoon sauce onto a platter and top with the slices of pork.
Recipe Notes

Recipe by Bobby Flay.

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Print Recipe
Ancho Chile-Mustard Sauce
Servings
servings
Ingredients
  • 4 cups chicken stock
  • 1 cup apple juice concentrate
  • 6 black peppercorns
  • 1 teaspoon pureed canned chipotle in adobo
  • 2 tablespoons ancho chile puree
  • 1 tablespoon dijon mustard
  • 2 tablespoons creme fraiche
  • salt and pepper
Servings
servings
Ingredients
  • 4 cups chicken stock
  • 1 cup apple juice concentrate
  • 6 black peppercorns
  • 1 teaspoon pureed canned chipotle in adobo
  • 2 tablespoons ancho chile puree
  • 1 tablespoon dijon mustard
  • 2 tablespoons creme fraiche
  • salt and pepper
Instructions
  1. Combine chicken stock, apple juice, and peppercorns with the chipotle and ancho purees in a medium saucepan over high heat.
  2. Reduce to a sauce-like consistency.
  3. Whisk in mustard and creme fraiche and cook for 1 minute.
  4. Season with salt and black pepper to taste.
  5. OPTIONAL SIMPLIFIED RECIPE: In blender, process one cored apple, one cup chicken broth, and 1 tablespoon chipotle pepper. Place in a saucepan and bring to a boil. Season with salt and pepper, add in 1 tablespoon Dijon Mustard and 1 tablespoon sour cream.
Recipe Notes

Original recipe from Bobby Flay.  Simplified Recipe by Rachel.

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