master-cooks | Bobby Flay's New Mexican Spice Rubbed Pork Tenderloin Recipe Exclusive

Bobby Flay's New Mexican Spice-Rubbed Pork Tenderloin is a flavorful and aromatic dish that showcases the vibrant flavors of the Southwest. This exclusive recipe combines a blend of spices that highlights the earthy and smoky notes characteristic of New Mexican cuisine. The pork tenderloin is first coated with a mixture of spices, including cumin, chili powder, paprika, and cayenne pepper, creating a robust and rich crust that locks in the meat’s natural juices. This spice rub not only imparts an enticing aroma but also enhances the tenderloin's savory profile. After seasoning, the pork is seared to achieve a beautiful caramelized exterior and then roasted to perfection, ensuring it remains juicy and tender. This technique brings out the best in the cut of meat, offering a succulent dining experience. The dish is versatile, pairing well with a variety of sides such as roasted vegetables, fresh salads, or warm tortillas, making it suitable for both casual family dinners and elegant gatherings. Bobby Flay’s approach emphasizes bold flavors and simple preparation, allowing home cooks to incorporate a touch of Southwestern flair into their culinary repertoire with ease.

About Bobby Flay's New Mexican spice-rubbed pork tenderloin

A key feature of New Mexican cuisine is the chile, particularly in its sauces. Flay embraces this ingredient in his dish, which he says draws inspiration from his travels to New Mexico. "The red chile sauce infused with the sweet notes of bourbon creates a lovely balance with the ancho chiles and spice rub," he explains. The spice rub consists of a blend of three chiles, each contributing unique layers of flavor and intensity to the pork. Flay describes ancho chile as having a dried fruit taste reminiscent of raisins, with a mild heat. Pasilla offers a more "earthy flavor," while chile de árbol delivers a heat comparable to cayenne. Together, these three chiles create a sophisticated and harmonious flavor profile.

The recipe also features sweet potato tamales, which Flay describes as "my take on a baked potato paired with a classic pork dish." The combination of corn and sweet potato provides a subtle nutty flavor that beautifully complements the spice rub's heat. The tender pork, bourbon-ancho sauce, and soft sweet potato tamales come together to create an unforgettable dish that brings the essence of Mesa Grill to your dining table.

Recipe adapted from "Bobby Flay: Chapter One" by Bobby Flay with Emily Timberlake. Copyright © 2024 Boy Meets Grill. Photographs © 2024 Johnny Miller. Reprinted with permission from Crown Publishing Group, a division of Penguin Random House LLC.

Bobby Flay's New Mexican Spice-Rubbed Pork Tenderloin Recipe - Exclusive

About Bobby Flay's New Mexican spice-rubbed pork tenderloin

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