MENU
 
 
 
 

  • Mesquite Smoked Pork Tenderloin with Bourbon-Ancho/Pasilla Sauce

    1 vote
    Mesquite Smoked Pork Tenderloin with Bourbon-Ancho/Pasilla Sauce
    Prep: 15 min Cook: 45 min Servings: 2
    by Bob Vincent
    126 recipes
    >
    This recipe is adapted from one in Bobby Flay's Mesa Grill cookbook. The original browned the pork then roasted it in the oven. Instead I smoked the pork with Mesquite wood chunks. Mesquite can overpower food and make it bitter if too much is used or the protein is smoked too long--so be careful if you do smoke the pork. If you aren't into smoking; grill or roasting works but you won't get that bit of Mesquite flavor in the pork. The rub called for Allspice which I didn't use because my wife is not fond of it and I cut the amount of cinnamon in half. I added some cumin and Mexican oregano to the rub. I served the pork with grilled squash and deep fried beef taquitos. I garnished the dish with cilantro vinaigrette, smoked chipotle red pepper sauce and roasted pepitas. For a wine I chose a Jacuzzi 2007 Lake County Primitivo which has notes of cranberry and cinnamon with hints of plum and chocolate on the finish.

    Ingredients

    • Rub:
    • 1 tsp ancho chile powder
    • 1 tsp pasilla chile powder
    • 1/2 tsp chile de arbol powder
    • 1/2 tsp cumin
    • 1/2 tsp Mexican oregano
    • 1 Tbs light brown sugar
    • 1 tsp cinnamon
    • Protein:
    • 1 lb pork tenderloin, trimmed and tied
    • 2 oz Mesquite wood chunks
    • Sauce & garnish:
    • 1/2 cup Bourbon-Ancho/Pasilla Sauce (link is provided below)
    • Cilantro Vinaigrette-optional (link is provided below)
    • Smoked Chipotle Red Pepper Sauce-optional (link is provided below)
    • 1/4 cup roasted pepita seeds-optional

    Directions

    1. Rub the pork tenderloin with the rub. If you have time do this the night before; wrap in plastic wrap and refrigerate overnight so the rub penetrates the meat. You will have extra rub so save it and rub it on just before smoking.
    2. Preheat smoker to 225'. Smoke the pork until the internal temperature reads 145-148' about 45-50 minutes Cover the tenderloin with foil and allow to rest for a few minutes before cutting.
    3. Heat the bourbon sauce while the pork is resting.
    4. Cut the pork into three pieces per serving and top with hot bourbon sauce.
    5. Garnish with cilantro oil, red pepper sauce and roasted pepitas if desired.

    Similar Recipes

    Comments

    • ShaleeDP
      ShaleeDP
      This looks delicious! Could give it a try.

      Leave a review or comment