Mesquite Smoked Pork Tenderloin with Bourbon-Ancho/Pasilla Sauce Recipe
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
- 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.
- 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.
- Heat the bourbon sauce while the pork is resting.
- Cut the pork into three pieces per serving and top with hot bourbon sauce.
- Garnish with cilantro oil, red pepper sauce and roasted pepitas if desired.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 2 servings | |
| Calories 336 | |
| Calories from Fat 92 | 27% |
| Total Fat 10.69g | 13% |
| Saturated Fat 2.63g | 11% |
| Trans Fat 0.04g | |
| Cholesterol 140mg | 47% |
| Sodium 119mg | 5% |
| Potassium 991mg | 28% |
| Total Carbs 10.46g | 3% |
| Dietary Fiber 1.4g | 5% |
| Sugars 6.85g | 5% |
| Protein 48.45g | 78% |
