While I was busy working 12 hour shifts the 3 days before Thanksgiving, Chad was out of school and at home cooking an awesome meal.
Inspired by our visit to the Mesa Grill in Vegas, Chad recreated the pork tenderloin with ancho chili sauce.
With the Bobby Flay cook book in hand he spent hours reducing sauces. It sure paid off, the meal was fantastic!!
There were even sweet potato tamales to go with it!
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