New Mexican Rubbed Pork Tenderloin with Bourbon-Ancho Sauce Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			3 tablespoons ancho chile powder 2 tablespoons light brown sugar 1 tablespoon pasilla chile powder 2 teaspoons chile de arbol powder or chili powder 2 teaspoons ground cinnamon 2 teaspoons ground allspice Kosher salt 2 tablespoons olive oil 2 pounds pork tenderloin BOURBON-ANCHO SAUCE: 2 tablespoons olive oil 1 medium red onion, finely chopped 2 cups plus 2 tablespoons bourbon 3 ancho chiles, soaked, seeded, and pureed 5 cups chicken stock broth - low sodium 1 cup thawed apple juice concentratee 8 black peppercorns 1/4 cup packed light brown sugars Kosher salt
			TO MAKE BOURBON-ANCHO SAUCE: Place ancho chiles in a bowl then add boiling water to cover them. Let sit for 30 min, then remove from water, cut open to remove seeds the stems. Place on a small food processor with a small amount of soaking water left over and blend until smooth. Next Heat the olive oil in a medium saucepan over high heat. Add the onion and cook until soft, 3 to 4 minutes. Add the 2 cups bourbon, bring to a boil, and cook until reduced to a few tablespoons. Add the ancho puree, stock, apple juice concentrate, peppercorns, and brown sugar and cook, stirring occasionally, until reduced by half. Strain through a fine-mesh strainer, return the mixture to the pan, and reduce over high heat to sauce consistency, 10 to 15 minutes. Add the 2 tablespoons bourbon, cook for 2 minutes, and season with salt. This can be made up to 1 day ahead and refrigerated. Reheat before serving. TO MAKE PORK TENDERLOIN: Preheat the oven or BBQ to 400 degrees F. Take Pork Tenderlion out of refrigerator for 10-15 minutes before Stir together the ancho powder, brown sugar, pasilla powder, chile de arbol powder, cinnamon, allspice, and 1 teaspoon salt in a small bowl. Heat the oil in a pan if BBQ or a medium ovenproof saute pan if cooking in oven over high heat. Season the pork with salt on both sides, then dredge in the spice rub and tap off any excess. Place the pork in the pan and sear on all sides until golden brown, 4 to 6 minutes. Transfer the pan to the oven and roast the pork to medium, 10 to 15 minutes. If BBQ place on BBQ and turn occasionally until the internal temp reads 145 degree's. Remove the pork from the oven or BBQ and let rest for 5 minutes. Slice into 1-inch-thick pieces. Ladle some of the bourbon-anch sauce into the center of each plate and top with slices of the pork. Spoon more sauce on top and garnish with chives.