New Mexican Rubbed Pork Tenderloin

2 tablespoons olive oil
1 (2 pound) pork tenderloin
Salt
*New Mexican Spice Rub, recipe follows
*Bourbon-Ancho Sauce, recipe follows

Preheat oven to 400 degrees F. Heat olive oil in a medium sauté 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 to 10 minutes.

Let pork rest for 5 minutes before slicing into 12 slices. Plate 3 slices per plate. Drizzle with the Bourbon-Ancho Sauce. Place a Sweet Potato Tamale, topped with Pecan Butter next to the slices of pork.

New Mexican Rub:
2 tablespoons ancho chili powder
2 tablespoons light brown sugar
1 tablespoon pasilla chili powder
2 teaspoons chili de arbol
2 teaspoons ground cinnamon
2 teaspoons allspice

Bourbon-Ancho Sauce:
2 tablespoons olive oil
1 large red onion, finely chopped
2 cups plus 2 tablespoons bourbon
3 ancho chili's, soaked, seeded, stems removed and pureed
6 cups homemade chicken stock
1 cup green apple DaVinci's flavoring
8 whole black peppercorns
1/4 cup light brown sugar Substitute

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.