Ingredients
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2 tablespoons olive oil
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1 (2 lb) pork tenderloin
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salt
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2 tablespoons dried ancho chile powder
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2 tablespoons light brown sugar
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2 teaspoons de arbol chili powder
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2 teaspoons ground cinnamon
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2 teaspoons allspice
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2 tablespoons olive oil
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1 large red onion, finely chopped
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2 cups Bourbon
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2 tablespoons Bourbon
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3 ancho chilies, soaked, seeded, stems removed and pureed
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6 cups homemade chicken stock
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1 cup apple juice concentrate, thawed
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1 tablespoon ground pasilla chile powder
Instructions
- For Rub: Combine all ingredients in a bowl.
- Preheat oven to 400 degrees F.
- Heat olive oil in a medium saute pan, over high heat.
- Season pork with salt on both sides.
- Rub the pork evenly (and generously!) with the spice rub.
- Sear the pork on both sides until golden brown.
- Cook in the oven to medium doneness, about 10 minutes.
- For Sauce: Heat olive oil in a medium saucepan over medium-high heat.
- Add the onions and cook until soft.
- Add the bourbon and cook until completely reduced.
- Add the remaining ingredients and cook until reduced by half.
- 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.