Spice-rubbed pork tenderloin with ancho chile-mustard sauce from Food Network Favorites: Recipes from Our All-Star Chefs by Food Network Kitchens

  • ground allspice
  • chile powder
  • canned chipotle chiles in adobo sauce
  • ground cinnamon
  • crème fraîche
  • pork tenderloin
  • chicken stock
  • dried chiles
  • apple juice concentrate

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nicolepellegrini on May 07, 2014

    Excellent! Admittedly I tweaked things a bit because I had one large pork loin instead of two smaller tenderloins. I marinated the pork in the spice rub for about 6 hours, and cooked it longer in the oven at a lower temperature after browning (40 minutes at 350) with a little of the sauce in the bottom of the pan so it was more like a braise. Came out super-moist and flavorful...there were no leftovers. I will definitely make this again.

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