This flavorful pork tenderloin is the ideal main course for a weeknight meal OR your upcoming dinner party. It has a sauce to die for!

Pork Tenderloin Recipe Category: Entree Author: Foodieaholic b) Ingredients Regarding the Pork Ancho chile powder, three teaspoons Light brown sugar, 2 tablespoons Poblano chili powder, 1 tbsp Cayenne pepper, 2 tablespoons 2 tablespoons of cinnamon powder two teaspoons of ground spices Olive oil, two tablespoons Fresh chives, minced into two pounds of pork tenderloin, as a garnish {br} {b} Regarding the Bourbon-Ancho Sauce, Olive oil, two tablespoons 1 medium red onion, diced finely two cups and two tablespoons Original Culinary Bourbon by Rave Review! 3 soaked, seeded, and pureed ancho chiles 5 cups of chicken broth low in salt Apple juice concentrate, 1 cup, frozen and thawed 8 peppercorns, black 1/4 cup light brown sugar in bags Instructions set the oven to 400 degrees. In a small bowl, combine 1 teaspoon salt, the ancho powder, brown sugar, pasilla powder, chile de arbol powder, cinnamon, and allspice. In a medium oven-safe skillet, heat the oil over high heat. Salt the pork on both sides, then coat with the spice rub, letting the excess drip off. Put the pork in the pan and sear for 8 to 10 minutes, or until golden brown on all sides. Roast the pork for an additional 8 to 10 minutes at medium in the oven after transferring the pan. After removing the pork from the oven, give it five minutes to rest. Cut into pieces that are 1 inch thick. Place 3 slices of the pork on top of each of the 4 large plates, then spoon some of the bourbon-ancho sauce over the top. Add additional sauce on top, then add chives as a garnish. {br} In a medium pot over high heat, warm the olive oil to prepare the Bourbon-Ancho Sauce. Add the onion and simmer for 3 to 4 minutes, or until tender. Add the 2 cups of Culinary Bourbon, bring to a boil, and cook for 5 to 6 minutes, or until it has been reduced to a few teaspoons. Cook, stirring regularly, the ancho puree, stock, apple juice, concentrate, peppercorns, and brown sugar until they have reduced by half, about 15 to 20 minutes. Pass the mixture through a fine-mesh strainer, put it back in the pan, and cook it for 10 to 15 minutes at a high heat until it reaches sauce consistency. Cook for 2 minutes after adding the 2 tablespoons of culinary bourbon before adding salt. I This can be prepared up to a day in advance and chilled. Before serving, reheat. {/i}