Spice-Rubbed Pork Tenderloin With Ancho Chile Mustard Sauce

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3 tablespoons ancho chile powder

1 teaspoon chile de arbol

1 tablespoon pasilla chile powder

1 tablespoon guajillo powder

1 teaspoon allspice

2 tablespoons brown sugar

1/2 teaspoon cinnamon

Salt and freshly ground pepper

4 cups chicken stock

1 cup apple juice concentrate

6 black pepper corns

1 teaspoon chipotle puree

2 tablespoons ancho chile puree

1 tablespoon Dijon mustard

2 tablespoons creme fraiche

2 pork tenderloins, approximately 12 ounces each

Spice rub

2 tablespoons olive oil

Preheat oven to 400 degrees. Dredge the tenderloin in the spice rub mixture and pat off any excess. Heat olive oil in medium oven-proof skillet until almost smoking. Add the pork tenderloin and sear well on all sides. Place the pan in the oven and continu

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