Spice Rubbed Pork Tenderloin with Bourbon-Chipotle Sauce

• 3 tablespoons paprika
• 2 tablespoons light brown sugar
• 1 tablespoon kosher salt
• 2 teaspoons ground cumin
• 2 teaspoons dry mustard powder
• 2 teaspoons black pepper1 teaspoon cayenne pepperTwo 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, choppedKosher salt

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.
4. Dredge the pork tenderloin in the rub, tapping off any excess, before searing on all sides, about 3 minutes per side.
5. Place the pan into the oven and cook to medium doneness, 8 to 10 minutes.
6. Promptly remove from the oven and let rest at least 15 minutes.
7. Serve with the Bourbon-Chipotle Sauce.
8. Heat the olive oil in a medium saucepan over medium-high heat.
9. Cook the onions until soft, and then pour in 2 cups of the bourbon and cook until reduced to a few tablespoons.
10. Stir in the chicken stock, apple juice, brown sugar, peppercorns and chipotle, and cook until reduced by half.
11. Strain through a fine mesh strainer, and then return to the pan and cook until it becomes the consistency of a sauce.
12. Add the remaining 2 tablespoons bourbon and cook 2 minutes.
13. Season with salt.
14. Yield: 3 1/2 cups.

paprika, light brown sugar, kosher salt, ground cumin, mustard powder, canola oil, olive oil, red onion, bourbon, chicken, apple juice concentrate, light brown sugar, black peppercorns, choppedkosher salt

Taken from www.foodnetwork.com/recipes/bobby-flay/spice-rubbed-pork-tenderloin-with-bourbon-chipotle-sauce-recipe.html (may not work)