Transfer the pan to the oven and roast the pork to medium, 8-10 minutes.
Remove the pork from the oven and let rest for 5 minutes. Slice into ½-inch to 1-inch-thick pieces. Ladle some of the bourbon-ancho sauce, cilantro oil and red pepper sauce on top of each slice of pork. Garnish with chives.
For the bourbon-ancho sauce: Heat the olive oil in a medium saucepan over high heat. Add the onion and cook until soft, about 3-4 minutes. Add the 2 cups bourbon, bring to a boil, and cook until reduced to a few tablespoons, 6-8 minutes.
Add the ancho puree, stock, apple juice concentrate, peppercorns, and brown sugar and cook, stirring occasionally, until reduced by half, 15-20 minutes.
Strain through a fine-mesh strainer, return the mixture to the pan, and reduce over high heat to sauce consistency, 20-25 minutes. Add the 2 tablespoons bourbon, cook for 2 minutes, and season with salt.
For the cilantro oil: Combine the oil, cilantro, spinach and salt in a blender and blend for 5 minutes. Strain through a fine mesh strainer (don't press on the solids or the oil will get cloudy) into a bowl.
For the smoked red pepper sauce: Combine the red peppers, onion, garlic, vinegar, honey, mustard and chipotle puree in a blender, season with salt and pepper, and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Strain the sauce into a bowl.
Notes
Recipe from Bobby Flay's Mesa Grill Cookbook.
Recipe by sweet caroline's cooking at https://sweetcarolinescooking.com/2015/01/05/hello-2015-new-mexican-rubbed-pork-tenderloin-w-bourbon-ancho-sauce-cilantro-oil-smoked-red-pepper-sauce/