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Preheat the oven to 400 degrees F. 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 medium ovenproof sauté pan 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, 8 to 10 minutes. Transfer the pan to the oven and roast the pork to medium, 8 to 10 minutes. Remove the pork from the oven and let rest for 5 minutes. Slice into 1-inch-thick pieces. Ladle some of the bourbon-ancho sauce into the center of each of 4 large plates and top with 3 slices of the pork. Spoon more sauce on top and garnish with chives. |
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