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Low Fat | Vegetarian

Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 - 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.

Suggested Use:
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.

How to prepare dry chiles for use in recipes

PORK TENDERLOIN WITH MUSTARD SAUCE*


 Ingredients:

2 pork tenderloins, approximately 12 oz. each
Spice rub* (See Ancho Chile, Spice Rub)
2 Tbsp. olive oil

*See Ancho Chile Mustard Sauce

Instructions:
Preheat the oven to 400 degrees.

Dredge the tenderloins in the spice rub mixture and pat off any excess. Heat olive oil in a medium sized oven-proof skillet until almost smoking. Add the pork tenderloin and sear well on all sides. Place the pan in the oven and coninue cooking to medium-well, about 8 to 10 minutes. Let rest and slice into 1-inch pieces on the diagonal.

Spoon the sauce onto a platter and top with slices of pork.

Recipe by Bobby Flay.

Added 9/03/02.