Recipes Oven-Roasted Pork Tenderloin Be the first to rate & review! Chef Bobby Flay's oven-roasted pork tenderloin gets a double boost of flavor because it's filled with briny olive tapenade and coated with a spicy ancho chile rub. By Bobby Flay Bobby Flay Instagram A chef and restaurateur, Robert William Flay is best known for his reality television appearances. Bobby Flay owns and operates several restaurants and franchises, including Bobby's Burger Palace, Bobby's Burgers, and Amalfi.His culinary identity was discovered while working as a cook at Joe Allen's in the theatre district at the age of 17. His father, who was a partner in the restaurant, had arranged the job for him. Bobby's talents impressed Joe Allen so much that he paid the young cook's tuition to The French Culinary Institute after a short time. With his debut on Food Network in 1994, Bobby has been bringing cooking tips and information about American regional cuisine to a national audience ever since. Food & Wine's Editorial Guidelines Updated on March 29, 2015 Print Rate It Share Share Tweet Pin Email Yield: 8 Ingredients 1 cup ancho chile powder 1/2 cup paprika 1 tablespoon minced garlic 1/3 cup plus 3 tablespoons olive oil Two 2-pound pork tenderloins, butterflied Salt and freshly ground pepper Black Olive Tapenade Charred Yellow Pepper Sauce Directions Preheat oven to 400°. Combine the chile powder, paprika, garlic, and 1/3 cup of the olive oil in a bowl and mix well. 2. Season the pork tenderloins with salt and pepper. Spread a thin layer of the tapenade down the center, fold each side over the filling and tie with butcher's twine. Coat the outside of the tenderloins with the ancho chile paste. Heat the remaining 3 tablespoons of olive oil in a large sauté pan over moderately-high heat until almost smoking. Sear the pork on all sides. Transfer the tenderloins to a baking dish and roast until the outside is crusty and the meat is firm to the touch, about 10 minutes. Let the meat rest for 10 minutes before slicing. Spoon the Charred Yellow Pepper Sauce onto a serving platter and top with the pork slices. Rate it Print