Ingredients
- Tenderloin:
- New Mexican Rubbed
- 3 tablespoons ancho chile powder
- 2 tablespoons light brown sugar
- 1 tablespoon pasilla chile powder
- 1 tablespoon kosher salt
- 2 teaspoons ground cinnamon
- 2 teaspoons allspice
- Bourbon Ancho Sauce
- 2 tablespoons olive oil
- 1 medium red onion, finely chopped
- 2 cups plus 2 tablespoons bourbon
- 3 ancho chiles, soaked, seeded, stems removed and pureed
- 6 cups homemade chicken stock
- 1 cup apple juice concentrate, thawed
- 8 whole black peppercorns
- 1/4 cup light brown sugar
- Salt
- Pork Tenderloin
- 2 tablespoons olive oil
- 2 lb pork tenderloin
- Salt
- New Mexican Spice Rub
Preparation
Step 1
Spice Rub:
Combine all ingredients in a small bowl.
Bourbon Ancho Sauce:
1. Heat olive oil in a medium saucepan over medium-high heat. Add the onions and cook until soft. Add the bourbon and cook until reduced to a few tablespoons. Add the remaining ingredients and cook until reduced by half.
2. Strain through a fine mesh strainer, return mixture to the pan and cook to sauce consistency, add the remaining 2 tablespoons of bourbon and cook for 2 minutes; season with salt.
Tenderloin:
Preheat oven to 400 degrees F. Heat olive oil in a medium saute pan over high heat. Season pork with salt on both sides. Dredge pork in the spice rub and tap off any excess. Sear the pork on both sides until golden brown. Cook in the oven to medium doneness, about 8-10 minutes.