Pork tenderloin, Mexican Street corn, and mashed potatoes I made for my boyfriend’s family

Here ya go! Sauce takes about 1-1.5hrs to reduce fully so definitely start that first.

This makes about three tenderloins worth

Sauce Ingredients: 

2     tbsp           olive oil

1     medium     red onion, finely chopped

2     cups           bourbon

2     tbsp           bourbon

4     cups           chicken stock

1     cup             apple juice concentrate, thawed

.25  cup             light brown sugar

8     whole         black peppercorns

1     whole         chipotle in adobo sauce (chopped)

1     tsp              salt


Heat the olive oil in a medium saucepan over medium-high heat. Cook the onions until soft.

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.

Spice rub ingredients: 

3     tbsp     paprika

1     tbsp     light brown sugar

1     tbsp     kosher salt

2     tsp       ground cumin

2     tsp       dry mustard powder

2     tsp       black pepper

1     tsp       cayenne pepper


Preheat oven to 400°

Mix together and dredge pork tenderloins.

Bake tenderloins for 35-45 minutes, until internal temp is 145.

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