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Recipes Mangia Mondays Home

Sunday, May 29, 2011

mangia mondays 12: spice rubbed pork tenderloin with chipotle-bourbon sauce

hello, sweet friends!
welcome to


- a totally stupendous blog hop i co-host each week with
the always amazing lisa from shine your light!

i'd just like to take a minute to thank you all for linking up every week -
lisa & i absolutely love looking through all of the recipes & articles you all post!

this week, i'm sharing

spice rubbed pork tenderloin with chipotle-bourbon sauce


3 Tbs ancho chile powder
2 Tbs light brown sugar
1 Tbs chipotle chile powder 
2 tsp ground cinnamon
2 tsp ground allspice
1 tsp onion powder
1 tsp paprika
1 tsp salt
2 lbs. pork tenderloin
oil, for greasing grill
chipotle-bourbon sauce {recipe follows}

1. preheat grill to 400 f.

2. stir together the ancho powder, brown sugar, chipotle powder, cinnamon, allspice, onion powder, paprika & salt in a small bowl.

3. slice the tenderloin into {approx.} 8, equally sized medallions. dredge each medallion in the spice rub, making sure to coat each side evenly, & tap off the excess.

4. brush the grill with oil to prevent sticking. cook the medallions 6-8 minutes per side, or until internal temperature reaches 160 f.

5. remove pork from the grill & let rest for 5 minutes. thinly slice each medallion. ladle some of the chipotle-bourbon sauce into the center of the plate & top with sliced tenderloin. spoon more sauce on top & enjoy!

chipotle-bourbon sauce
makes 1 1/2 cups
2 Tbs olive oil
1 medium red onion, finely chopped
2 C + 2 Tbs bourbon
5 chipotle chile pepper, finely chopped
4 C chicken stock
12 oz apple juice concentrate, thawed
10 black peppercorns
1/3 C packed light brown sugar
salt

1. heat the olive oil in a medium saucepan over high heat. add the onion & cook until soft, 3-4 minutes. add the 2 C bourbon, bring to a boil, & cook until reduced to a few tablespoons, 5-6 minutes.

2. add the chipotle peppers, stock, apple juice concentrate, peppercorns, & brown sugar & cook, stirring occasionally, until reduced by half, 15-20 minutes.

3. strain through a fine-mesh strainer, return the mixture to the pan, & reduce over high heat to sauce consistency, 10-15 minutes. add the 2 Tbs bourbon, cook for 2 minutes, & season with salt.


spicy, sweet, tender... delicious!
if you aren't a person who enjoys heat,
i would suggest grilling up some pork & just trying the sauce.
it does have a kick, but is completely balanced by the sweetness
of the apple juice concentrate & brown sugar.

now it's your turn -
link up those recipes & food posts!

how mangia mondays work:

. add a link to your recipe or food post & visit some others who have linked up before you .

. link back to mangia mondays anywhere on your blog .

. thanks for not linking up to giveaways or items you're selling .

. help spread the word about mangia mondays by sharing this post with others .


until next time,
dowlings, out!

7 comments:

  1. That pork tenderloin looks right up my alley, although I'll have to maybe sub pear juice concentrate for apple since my hubbie and daughter both have an apple allergy. Thanks for hosting!

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  2. Thank you so much for hosting and sharing.I brought my Mamon Tostado.Have a great week to all

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  3. I love a sweet & spicy combo. I will definitely make this Kristin! Your food pictures make me want to reach through the screen and mangia!
    PS I don't have chipotle chile powder in my arsenal of spices. Do you find that you use it a lot and does it give a very different flavor from regular chile powder?

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  4. Thanks Kristin! I hope you are having a great Memorial Day weekend! :)

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  5. Wow, this looks absolutely delicious, I would love to try it.

    @Lisa-Chipotle powder is actually easy to come by even if you can't find it in the spice aisle. Dried whole chipotles are readily available in the hispanic section of most grocery stores and they are pretty inexpensive. Just grind some up in a mortar and pestal,spice grinder, etc. and you have chipotle chile powder! Good luck.

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  6. @lisa - i've been using chipotle chiles & powder a lot lately! what i like about them is that they aren't terribly hot, but add a nice, smoky flavor. i would definitely suggest picking some up, because like michele said, they are really inexpensive! :D

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  7. Thanks for another week of hosting! I'm sharing my Slow-cooked Beef Brisket and Vegetables recipe for this week!
    Enjoy!!!

    ReplyDelete