Ingredients

• 3 tablespoons paprika
• 2 tablespoons light brown sugar
• 1 tablespoon kosher salt
• 2 teaspoons ground cumin
• 2 teaspoons dry mustard powder
• 2 teaspoons black pepper
• 1 teaspoon cayenne pepper
• Two 2-pound pork tenderloins, patted dry
• Canola oil
• Bourbon-Chipotle Sauce, for serving, recipe follows
• 2 tablespoons olive oil
• 1 medium red onion, finely chopped
• 2 cups plus 2 tablespoons bourbon
• 4 cups homemade chicken stock
• 1 cup apple juice concentrate, thawed
• 1/4 cup light brown sugar
• 8 whole black peppercorns
• 1 chipotle in adobo sauce,chopped
• Kosher salt

Instructions

1. Preheat the oven to 400 degrees F.
2. Combine the paprika, sugar, salt, cumin, mustard powder, black pepper and cayenne pepper in a bowl.
3. Heat a large cast-iron pan over medium-high heat, and lightly coat with canola oil. Dredge the pork tenderloin in the rub, tapping off any excess, before searing on all sides, about 3 minutes per side. Place the pan into the oven and cook to medium doneness, 8 to 10 minutes. Promptly remove from the oven and let rest at least 15 minutes.
4. Serve with the Bourbon-Chipotle Sauce.
5. Heat the olive oil in a medium saucepan over medium-high heat. Cook the onions until soft, and then pour in 2 cups of the bourbon and cook until reduced to a few tablespoons. Stir in the chicken stock, apple juice, brown sugar, peppercorns and chipotle, and cook until reduced by half.
6. Strain through a fine mesh strainer, and then return to the pan and cook until it becomes the consistency of a sauce. Add the remaining 2 tablespoons bourbon and cook 2 minutes. Season with salt.