Best Slow Grilled Ancho Rubbed Pork Recipes

New Mexico Rubbed Pork Tenderloin With Bourbon Ancho Sauce image

Provided by jenpalombi

Categories Pork

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 18

2 tablespoons olive oil
1 (2 lb) pork tenderloin
salt
2 tablespoons dried ancho chile powder
2 tablespoons light brown sugar
1 tablespoon ground pasilla chile powder
2 teaspoons de arbol chili powder
2 teaspoons ground cinnamon
2 teaspoons allspice
2 tablespoons olive oil
1 large red onion, finely chopped
2 cups Bourbon
2 tablespoons Bourbon
3 ancho chilies, soaked, seeded, stems removed and pureed
6 cups homemade chicken stock
1 cup apple juice concentrate, thawed
8 whole black peppercorns
1/4 cup light brown sugar

Steps:

For Rub: Combine all ingredients in a bowl.
Preheat oven to 400 degrees F.
Heat olive oil in a medium saute pan, over high heat.
Season pork with salt on both sides.
Rub the pork evenly (and generously!) with the spice rub.
Sear the pork on both sides until golden brown.
Cook in the oven to medium doneness, about 10 minutes.
For Sauce: Heat olive oil in a medium saucepan over medium-high heat.
Add the onions and cook until soft.
Add the bourbon and cook until completely reduced.
Add the remaining ingredients and cook until reduced by half.
Strain through a fine mesh strainer, return mixture to the pan, and cook to sauce consistency.
Add the remaining 2 tablespoons of bourbon and cook for 2 minutes.
Season with salt.

Nutrition Facts : Calories 771.1, Fat 21.2, SaturatedFat 5, Cholesterol 102.3, Sodium 1693.8, Carbohydrate 43.9, Fiber 3.6, Sugar 33.6, Protein 44

Ancho Chile Pork Chops image

Provided by ellie_

Categories Pork

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13

3 ancho chilies
1 garlic clove
1 cup chicken broth (I use sodium free or fat free)
1/4 teaspoon oregano
1/4 teaspoon pepper
1/4 teaspoon cumin
1 dash allspice
2 tablespoons apple cider vinegar
1/2 teaspoon brown sugar
1/4 teaspoon onion salt
4 -6 pork chops (1/2-3/4-inch thick)
1/2 lemon, juice only
Pam cooking spray or other cooking spray

Steps:

Remove stems and seeds from chilies.
Tear chilies into pieces.
Spray a skillet with Pam and heat over medium heat.
Add chili pieces and cook for 15 seconds, stirring so chilies do not burn.
Add garlic and cook 2 minutes.
Add broth- allspice to chili/garlic mixture in skillet.
Stir in 1 tablespoon vinegar.
Bring to a boil and reduce heat to low.
Let mixture simmer for 5 minutes.
Remove from heat.
Place (cooled) mixture in blender or food processor and process until smooth using on/off turns.
Heat skillet over medium-high heat and add chili/spice mixture and cook 5 minutes, stirring constantly.
Remove from heat.
Stir in sugar, salt, remaining 1 tablespoon vinegar and lemon juice.
Put pork chops in marinating dish or zip-lock bag.
Pour chili sauce over chops.
Refrigerate marinated chops for up to 8 hours.
Spray broiler rack with Pam or prepare grill (spray grill with Pam for easier clean up) for grilling chops.
Remove pork chops from dish and prepare grill or preheat broiler.
Spray broiler rack or grill with Pam.
If grilling, grill for 5-10 minutes each side, basting with marinade.
Time depends on degree of doneness desired and thickness of chops.
If broiling, brush chops well with marinade.
Broiler rack should be 6-inches below heat.
Broil for 5-10 minutes per side (brush with marinade when turning chops) depending on degree of doneness and thickness of chops.