Tenderloin In Ancho Bourbon Sauce Recipes

Steps:

• 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, about 8 to 10 minutes.
• Let pork rest for 5 minutes before slicing into 12 slices. Plate 3 slices per plate. Drizzle with the Bourbon-Ancho Sauce. Place a Sweet Potato Tamale, topped with Pecan Butter next to the slices of pork.
• Combine all ingredients in a small bowl.
• Heat olive oil in a medium saucepan over medium-high heat. Add the onions and cook until soft. Add the bourbon and cook until completely reduced. Add the remaining ingredients and cook until reduced by half. Strain through a fine mesh strainer, return mixture to the pan, and cook to sauce consistency, add the remaining 2 tablespoons of bourbon and cook for 2 minutes. Season with salt.
• About 2 hours before you plan to form the tamales, clean the husks under running water. Soak them in warm water for 2 hours, or until softened.
• Puree the corn, onion, roasted garlic, and stock in a food processor. Transfer the mixture to a mixing bowl and cut in the butter and shortening. Using your fingers, mix in the cornmeal, honey, and salt and pepper until there are no visible lumps of fat. Fold in the sweet potato puree, cinnamon, cloves, allspice, and maple syrup. The mixture will be a lot looser than you think it should be, but when the tamales are steamed it will dry out.
• Remove the cornhusks from the water and set aside the best 20 husks. Drain and pat dry. Tear the remaining husks into 1-inch wide strips to be used for tying. Lay 2 husks flat on a work surface, with the tapered ends facing out and the broad bases overlapping by about 3 inches. Place about 1/3 cup of masa mixture in the center. Bring the long sides up over the masa, slightly overlapping, and pat down to close. (If the masa drips out a little at the seam, that is no problem.) Tie each end of the bundle with a strip of cornhusk, pushing the filling toward the middle as you tie. Trim the ends to about 1/2-inch beyond the tie.
• Arrange the tamales in a single layer on a steaming rack, cover tightly with foil, and steam over boiling water for 45 minutes. To Serve: slice a slit on top of each tamale and push both ends of the tamale toward the middle to expose the masa. Top each with 1 tablespoon of Pecan Butter.
• Combine all ingredients in a bowl. Scrape into a ramekin and refrigerate until solid, about 2 hours.

Steps:

• For Rub: Combine all ingredients in a bowl.
• Preheat oven to 400 degrees F.
• Heat olive oil in a medium saute pan, over high heat.
• Season pork with salt on both sides.
• Rub the pork evenly (and generously!) with the spice rub.
• Sear the pork on both sides until golden brown.
• Cook in the oven to medium doneness, about 10 minutes.
• For Sauce: Heat olive oil in a medium saucepan over medium-high heat.
• Add the onions and cook until soft.
• Add the bourbon and cook until completely reduced.
• Add the remaining ingredients and cook until reduced by half.
• Strain through a fine mesh strainer, return mixture to the pan, and cook to sauce consistency.
• Add the remaining 2 tablespoons of bourbon and cook for 2 minutes.
• Season with salt.

Steps:

• Preheat the oven to 400 degrees F.
• Combine the paprika, sugar, salt, cumin, mustard powder, black pepper and cayenne pepper in a bowl.
• Heat a large cast-iron pan over medium-high heat, and lightly coat with canola oil. Dredge the pork tenderloin in the rub, tapping off any excess, before searing on all sides, about 3 minutes per side. Place the pan into the oven and cook to medium doneness, 8 to 10 minutes. Promptly remove from the oven and let rest at least 15 minutes.
• Serve with the Bourbon-Chipotle Sauce.
• Heat the olive oil in a medium saucepan over medium-high heat. Cook the onions until soft, and then pour in 2 cups of the bourbon and cook until reduced to a few tablespoons. Stir in the chicken stock, apple juice, brown sugar, peppercorns and chipotle, and cook until reduced by half.
• Strain through a fine mesh strainer, and then return to the pan and cook until it becomes the consistency of a sauce. Add the remaining 2 tablespoons bourbon and cook 2 minutes. Season with salt.

Steps:

• Combine pulled pork, corn, and peppers in saute pan on medium heat. Stir and saute until mixture binds together. Season with salt and pepper. Lay wonton wrapper flat, spread ? of the pulled pork mixture thinly to 1/4-inch from the edges. Place ? of a smoked pork loin in center of wrap. Fold edges in and roll. Repeat 3 times. Reserve until ready to cook.
• Render bacon in a pan. Caramelize onions with bacon. Once bacon is crisp, add beans and water. Let simmer until tender.
• Preheat a pot of oil or a fryer to 360 degrees F.
• Deep fry wrap until crisp and warm throughout. Remove and drain on paper towels. Cut on bias.
• To plate: Place mashed potatoes on center of plate, position the sliced wrap standing on end in the potatoes, and encircle the entree with beans and sauce.
• Preheat the oven to 250 degrees F.
• Trim the pork butt of excess fat. Score the pork butt by cutting a criss-cross pattern 1/4-inch into the meat. Rub the barbecue spice into the pork. Place the pork into a roasting pan fitted with a rack and cover with foil or a lid. Cook to an internal temperature of 150 degrees F.
• Remove from the oven and allow to cool. Once cool, shred by hand, removing bone and any excess fat.
• Combine salt, sugar, apple juice, pepper, cinnamon, clove, and thyme and stir to dissolve salt and sugar. Add pork and brine, refrigerated, for 6 hours. Remove from the brine and dry on a rack over a sheet pan for 1 hour, in the refrigerator.
• Prepare a stovetop smoker with apple wood chips. Smoke pork until cooked through.
• In a heavy-bottomed saucepan, render the bacon until golden brown. Add the onions and cook until caramelized. Add the ancho peppers and the brown sugar and cook until the mixture begins to bubble. Remove the pan from the heat and carefully add the bourbon. Return to the heat and cook until the mixture is reduced to a syrup. Add the black pepper and the veal jus and simmer until desired flavor. Strain.
• In a large stockpot, add the oil and heat. Add the onions, carrots, and celery and cook until caramelized. Add veal stock, veal bones, bay leaf, and peppercorns and bring to a boil over medium-high heat. Reduce heat to a simmer and cook for at least 2 1/2 hours, skimming off any fat or foam as necessary. Combine the cornstarch and water in a small bowl to make a slurry. Add to the jus and bring to a boil to thicken.

Steps:

• Mix together soy sauce, bourbon, brown sugar, and garlic. Pour over pork, cover, and refrigerate at least 2 hours, turning occasionally.
• Preheat oven to 325 degrees F (165 degrees C). Remove pork from marinade, and place on rack of shallow roasting pan.
• Bake for 45 minutes or until a meat thermometer registers 145 degrees F (63 degrees C).

Steps:

• 1) Preheat oven to 400 2) Stir together spices 3) Heat oil in medium saute pan over HIGH Heat 4) season pork with salt on both sides and then dredge in spices 5) Place pork in pan and sear on all sides for 8-10 minutes 6) transfer to oven for 8-10 minutes 7) remove pork and let sit for 5 minutes 8) slice into 1 inch pieces. Put some bourbon ancho sauce on the plate, top with the pork and then spoon more sauce on top along with spoke red pepper sauce