Here ya go! Sauce takes about 1-1.5hrs to reduce fully so definitely start that first.
This makes about three tenderloins worth
2 tbsp olive oil
1 medium red onion, finely chopped
2 cups bourbon
2 tbsp bourbon
4 cups chicken stock
1 cup apple juice concentrate, thawed
.25 cup light brown sugar
8 whole black peppercorns
1 whole chipotle in adobo sauce (chopped)
1 tsp salt
Heat the olive oil in a medium saucepan over medium-high heat. Cook the onions until soft.
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.
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.
Spice rub ingredients:
3 tbsp paprika
1 tbsp light brown sugar
1 tbsp kosher salt
2 tsp ground cumin
2 tsp dry mustard powder
2 tsp black pepper
1 tsp cayenne pepper
Preheat oven to 400°
Mix together and dredge pork tenderloins.
Bake tenderloins for 35-45 minutes, until internal temp is 145.