Spice-Rubbed Pork Tenderloin with Ancho Chile Mustard Sauce

  • Yield : 4 servings
  • Prep Time : 30m
  • Ready In : 30m
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  • 3 tablespoons ancho chile powder
  • 1 teaspoon chile de arbol
  • 1 tablespoon pasilla chile powder
  • 1 tablespoon guajillo powder
  • 1 teaspoon allspice
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • Salt and freshly ground pepper
  • 4 cups chicken stock
  • 1 cup apple juice concentrate
  • 6 black pepper corns
  • 1 teaspoon chipotle puree
  • 2 tablespoons ancho chile puree
  • 1 tablespoon Dijon mustard
  • 2 tablespoons creme fraiche
  • 2 pork tenderloins, approximately 12 ounces each
  • Spice rub
  • 2 tablespoons olive oil
  • 1 stick unsalted butter, slightly softened
  • 2 tablespoons fresh thyme leaves
  • Salt and freshly ground pepper


Step 1

Combine all ingredients in a small bowl and season with salt and pepper.

Step 2

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.

Step 3

Combine the butter, thyme, and salt and pepper, to taste, in a food processor until smooth. Place a sheet of parchment paper or waxed paper on a work surface. Arrange the butter along one long side and form into a roll about 1-inch in diameter, leaving a 1-inch border of paper. Roll up the butter in the paper and refrigerate for at least 30 minutes.

Step 4

Preheat oven to 400 degrees. Dredge the tenderloin in the spice rub mixture and pat off any excess. Heat olive oil in medium oven-proof skillet until almost smoking. Add 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 minutes. Let rest and slice into 1-inch pieces on the diagonal. Spoon sauce onto a platter and top with the slices of pork.

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