New Mexican rubbed pork tenderloin with bourbon-ancho sauce from Bobby Flay's Mesa Grill Cookbook: Explosive Flavors From The Southwestern Kitchen (page 166) by Bobby Flay

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Notes about this recipe

  • andrea_k433fm on May 17, 2026

    The sauces make this dish! I double the batch of bourbon sauce some have extra. It freezes well. Does take some time to make both sauces so plan for that.

  • MissKoo on June 12, 2023

    Made by cookbook group member. The sauce is key -- it is just fabulous and so enhances the flavor of the pork. The tenderloin itself was a bit dry -- hard to cook, then transport the roast for 45 minutes to an hour, then keep it in low temperature oven while starter courses are served. The flavors were excellent, so being able to roast the tenderloin, rest it briefly, and immediately cut and serve no doubt would have made a difference. Would definitely add this recipe to my favorite ways to prepare tenderloin.

  • tbocly on April 28, 2021

    Made this numerous times. I think it's all about the sauce. I always freeze the sauce if there is any leftover and use it with fast fry pork.

  • jjhorinek on August 28, 2015

    We have made this recipe multiple times, with very consistent and excellent results. We haven't improvised on the recipe, since it seems fine as is. The only tricky part is not to overcook the tenderloin after it goes into the oven. Leftovers are good as-is, but we mostly end up turning them into tacos.

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