For the Pork
3 tablespoons ancho chile powder
2 tablespoons light brown sugar
1 tablespoon poblano chile powder
2 teaspoons cayenne pepper
2 teaspoons ground cinnamon
2 teaspoons ground all spice
2 tablespoons olive oil
2 pounds pork tenderloin
chopped fresh chives, optional garnish
For the Bourbon-Ancho Sauce
2 tablespoons olive oil
1 medium red onion, finely chopped
2 cups plus 2 tablespoons Rave Review!™ Original Culinary Bourbon™
3 ancho chiles, soaked, seeded, and pureed
5 cups low-sodium chicken broth
1 cup frozen thawed apple juice concentrate
8 black peppercorns
¼ cup packed light brown sugar
Preheat the oven to 400F. Stir together the ancho powder, brown sugar, pasilla powder, chile de arbol
powder, cinnamon, allspice, and 1 teaspoon salt ina small bowl. Heat the oil in a medium oven proof skillet over high heat.
Season the pork with salt on both sides, then dredge in the spice rub and tap off the 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 more.
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. To make the Bourbon-Ancho Sauce, heat the olive oil in a medium pot over high heat. Add the onion and cook until soft, 3 to 4 minutes. Add the 2 cups of Culinary Bourbon, bring to a boil, and cook until reduced to a few tablespoons, 5 to 6 minutes. Add the ancho puree, stock, apple juice, concentrate, peppercorns, and brown sugar and cook, stirring occasionally, until reduced by half, 15 to 20 minutes.
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 Culinary Bourbon, cook for 2 minutes, and season with salt. This can be made up to 1 day ahead and refrigerated. Reheat before serving.
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