Ancho Chili Rubbed Pork Tenderloin with Fig Milk Stout Sauce

Chef: Tim Payne & Melissa Newell


  • Brine Ingredients:
  • 1 pork tenderloin, silver skin removed
  • 1 12-ounce bottle of Left Hand Milk Stout Nitro
  • 3 ancho chilies
  • 1 ½ quarts water
  • ½ cup kosher salt
  • ½ cup brown sugar
  • Sauce Ingredients:
  • 1 12-ounce bottle of Left Hand Milk Stout Nitro
  • 10 dried figs, halved
  • 2 cups chicken stock, homemade if possible, if not low sodium and organic


Place brine ingredients with exception of pork in a saucepan and heat to dissolve the salt and sugar. Remove from heat and place brine in container large enough to hold the pork and liquid. Place in refrigerator and cool to room temperature or below. Add pork and allow to sit for two hours in the brine. Preheat oven to 375 degrees. Remove the pork and ancho chilies from the brine. Pat the pork dry, place chilies (stems removed) in food processor or blender, open another bottle of Milk Stout, add 1/3 of the beer to the chilies, and puree until smooth. Drink the rest of the beer. Rub the chili puree all over the pork. Place the pork on a roasting rack and roast for 30 minutes. Remove pork from oven and check temperature. If it is not at 135 degrees, continue cooking, and check every 15 minutes. While the pork is cooking, add all of the sauce ingredients to a sauce pan, and heat on medium high until it simmers. Reduce this mixture by approximately 25 percent. Remove from heat and remove figs. Place half of the figs in a food processor or blender with 1 cup of the reduced sauce. Puree carefully, as the mixture will be hot, and puree until the figs are smooth. Add fig puree to remaining Milk Stout Nitro • Thanksgiving 2014 Page 3 sauce, and heat on low while whisking until the liquid is thick enough to coat the back of a spoon. If the mixture is too thick (meaning it looks more like a puree than a sauce), thin with additional stout. Add the remaining fig halves and taste the sauce for salt. Adjust seasoning as necessary. Slice pork tenderloin in thin slices, place on serving platter, and spoon half of the sauce over the pork with fig halves. Serve remaining sauce on the side.  Same recipe can be used for a boneless turkey breast. The cooking time will be longer and the internal temperature of the turkey should be at 165 degrees.