We ate at Bobby Flay’s restaurant Mesa Grill in New York City back in 2001, and this was the dish we ordered — unforgettable from the first bite. We were thrilled to find the recipe online afterward. It’s a bit involved, but absolutely worth it for a special meal.
Ingredients:
- 2 tablespoons olive oil
- 1 (2-pound) pork tenderloin
- Salt, to taste
- New Mexican Spice Rub
- Bourbon-Ancho Sauce
Instructions:
Preheat the oven to 400°F.
Heat olive oil in a medium sauté pan over high heat. Season the pork with salt on both sides. Dredge the pork in the spice rub, tapping off any excess.
Sear the pork on both sides until golden brown, then transfer the pan to the oven. Roast until the pork reaches medium doneness, about 8–10 minutes.
Remove from the oven and let the pork rest for 5 minutes. Slice each pork piece into 12 slices total (3 slices per serving).
Plate 3 slices per plate and drizzle with the Bourbon-Ancho Sauce.
Serve with Roasted Sweet Potatoes or Cornbread and top with Pecan Butter.
Pecan Butter
Ingredients:
- 1 stick unsalted butter, softened
- ¼ cup toasted pecans, finely chopped
- 3 tablespoons maple syrup
- Pinch of cinnamon
- Salt, to taste
- Freshly ground black pepper, to taste