Tuesday, January 19, 2010

Pork Tenderloin Recipe (Paleo-Friendly)

New Mexican Rubbed Pork Tenderloin with Bourbon-Ancho Sauce
(a modification of this recipe, by Bobby Flay)
Serves: 4-6

New Mexican Rub
3 tablespoons ancho chile powder
1 tablespoon pasilla chile powder
1 tablespoon kosher salt
2 teaspoons chile de arbol
2 teaspoons ground cinnamon
2 teaspoons allspice

Combine all ingredients in a small bowl.

Ancho Sauce
2 tablespoons olive oil
1 medium red onion, finely chopped
3 ancho chiles, soaked, seeded, stems removed and pureed
6 cups homemade chicken stock
1 cup apple juice concentrate (organic, unsweetened), thawed
8 whole black peppercorns
1/4 cup pure maple syrup**

1. Heat olive oil in a medium saucepan over medium-high heat. Add the onions and cook until soft. Add the remaining ingredients and cook until reduced by half.
2. Strain through a fine mesh strainer, return mixture to the pan and cook to sauce consistency; season with salt.

Pork Tenderloin
2 tablespoons olive oil
2 lb pork tenderloin
New Mexican Spice Rub

1. Preheat oven to 400 degrees F. Heat olive oil in a medium saute pan over high heat. Season pork with salt on both sides. Dredge pork in the spice rub and tap off any excess. Sear the pork on both sides until golden brown. Cook in the oven to medium doneness (check here for internal meat temperatures), about 8-10 minutes.

Tip: Get a meat thermomator and ALWAYS let your meat rest, at least 5 minutes.

**According to Loren Cordain and his Paleo Diet Blog, "Sugars were part of our Hunter-gatherers ancestors' diet but not year round. So, use them in moderation."


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