Pork Tenderloin with Mustard Sauce

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.

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

*See Ancho Chile Mustard Sauce

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.




4 cups chicken stock
1 cup apple juice concentrate
6 black peppercorns
1 tsp. chipotle puree
2 Tbsp. ancho chile puree
1 Tbsp. Dijon mustard
2 Tbsp. creme fraiche

Combine the chicken stock, apple juice, peppercorns and the chipotle and ancho purees into a medium saucepan over high heat. Reduce to a sauce consistency and whisk in the mustard and creme fraiche. Cook for 1 minute and season with salt and pepper to taste.

Recipe by Bobby Flay.