April 8th, 2012
Preheat oven to 400 F.
In a bowl, stir together first 6 ingredients.
Heat oil in an ovenproof sauté pan over high heat. Season pork with salt on both sides, then dredge in spice rub and tap off excess. Place pork in pan and sear on all sides until golden brown, about 8 to 10 minutes.
Transfer the pan to the oven and roast the pork to medium, 8 to 10 minutes. Remove pork from oven and let rest for 5 minutes.
Meanwhile, to make sauce, heat olive oil in a medium pot over high heat. Add onion and cook until soft, about 3 minutes. Add 2 cups bourbon, bring to a boil, and cook until reduced to a few tablespoons, about 5 minutes.
Add ancho puree, stock, apple juice concentrate, peppercorns and brown sugar and cook, stirring occasionally, until reduced by half, about 15 minutes.
Strain through a fine-mesh strainer, return mixture to pot, and reduce over high heat to desired consistency.
Add remaining bourbon, cook for two minutes, and season with salt.
Slice pork into 1-inch-thick pieces. Ladle some sauce into centre of each of 4 large plates and top with 3 slices of pork. Spoon more sauce over top and garnish with chives.