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

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There are few culinary TV personalities as ubiquitous as Bobby Flay. If you're a longtime Food Network fan, you probably remember him as a fierce and fiery competitor on the early "Iron Chef America," often winning competitions with his unmatched grilling expertise. Though he's known for several decades of fun television, engaging cookbooks, and high-end restaurants across the nation, the multi-hyphenate is now poised to introduce audiences to a pre-stardom Bobby Flay. In his newest cookbook, "Bobby Flay: Chapter One," Flay gives readers an inside look of his storied career, supplemented with some of his most beloved recipes made along the way.

Beginning his career in New York, Flay worked alongside some of the best chefs in the nation. Under the leadership of Jonathan Waxman of Bud and Jams, Flay earned his culinary expertise in southwestern and Cajun cuisine, which went on to define his career. As the executive chef at the long-standing Mesa Grill, Flay churned out some of the nation's most memorable Southwestern-inspired fare, and many of those dishes are highlighted in "Chapter One." The New Mexican spice-rubbed pork tenderloin, served with bourbon-ancho sauce and sweet potato tamales, was a Mesa Grill signature for decades. Ahead of the book's October 29 release, Flay shares the recipe exclusively with Chowhound.

And as for a potential return of the restaurant that put this dish on the map? "Mesa Grill 2.0 is definitely on my mind," Flay tells Chowhound. "I just need to find the right opportunity."

Read more: Mistakes Everyone Makes When Cooking Sweet Potatoes

About Bobby Flay's New Mexican Spice-Rubbed Pork Tenderloin bobby flay: chapter one cover - Johnny Miller

One of the defining characteristics of New Mexican cuisine is the chile, especially its application in sauces. Flay doesn't shy away from the ingredient in this dish, which he says is inspired by his trips to New Mexico. "The red chile sauce laced with the caramel tones of bourbon is a nice balance to the ancho chiles and spice rub," he says. The spice rub is made with a trio of chiles, each adding layers of flavor and intensity to the pork. Ancho chile, explains Flay, "has a dried fruit flavor like a raisin, and minimal heat". Pasilla has a more "earthy flavor" and chile de árbol "has the power of cayenne in heat." Together, the three offer a refined, balanced flavor.

Also included in the recipe are sweet potato tamales, which Flay refers to as "my version of a baked potato on a classic pork dish". The combination of corn and sweet potato has a mild nutty flavor that delicately balances the heat of the spice rub. Together, the tender pork, bourbon-ancho sauce, and soft sweet potato tamales make an unforgettable dish that brings the flavor of Mesa Grill to your kitchen table.

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

Bobby Flay's New Mexican Spice-Rubbed Pork Tenderloin With Bourbon-Ancho Sauce And Sweet Potato Tamales Recipe pork tenderloin and tamale on plate - Johnny Miller

Read the original article on Chowhound.

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