Instructions: Spice Rub: Combine all ingredients in a small bowl and season with salt and pepper.

Ancho Chile Mustard Sauce: Combine chicken stock, apple juice, peppercorns, chipotle and ancho puree in a medium saucepan over high heat and reduce to a sauce consistency. Whisk in mustard and creme fraiche and cook for 1 minute. Season with salt and pepper to taste.

Pork Tenderloin: 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 continue cooking to medium-well, about 8 to 10 minutes.

Let rest and slice into 1-inch pieces on the diagonal. Spoon sauce onto a platter and top with the slices of pork.

This recipe yields 4 servings.

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