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

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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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