Serves 4–6

For the New Mexican Rub
3 tablespoons ancho chile powder
2 tablespoons light brown sugar
1 tablespoon pasilla chile powder
1 tablespoon kosher salt
2 teaspoons chile de arbol
2 teaspoons ground cinnamon
2 teaspoons allspice

Combine all ingredients in a small bowl.

For the Bourbon-Ancho Sauce
2 tablespoons olive oil
1 medium red onion, finely chopped
2 cups plus 2 tablespoons bourbon
3 ancho chiles, soaked, seeded, stems removed and pureed
6 cups homemade chicken stock
1 cup apple juice concentrate, thawed
8 whole black peppercorns
1⁄4 cup light brown sugar
Salt


1. Heat olive oil in a medium saucepan over medium-high heat. Add the onions and cook until soft. Add the bourbon and cook until reduced to a few tablespoons. Add the remaining ingredients and cook until reduced by half.
2. Strain through a fine mesh strainer, return mixture to the pan and cook to sauce consistency, add the remaining 2 tablespoons of bourbon and cook for 2 minutes; season with salt.

For the Pork Tenderloin
2 tablespoons olive oil
2 pound pork tenderloin
Salt
New Mexican Spice Rub (as above)

1. Preheat oven to 400ºF. Heat olive oil in a medium sauté pan over high heat. Season pork with salt on both sides. Dredge pork in the spice rub and tap off any excess. Sear the pork on both sides until golden brown. Cook in the oven to medium doneness, about 8–10 minutes.

Photograph by Ben Fink

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For the topping
4 tablespoons unsalted butter
¾ cup brown sugar
3 cups cranberries
¼ cup orange juice

For the batter
2 eggs, separated
¼ teaspoon cream of tartar
1 ½ cups all purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, at room temperature
1 cup sugar
1 teaspoon vanilla
1 tablespoon orange zest
½ cup whole milk

Prepare the topping:
1. Melt the butter and brown sugar in a 10-inch cake pan over medium heat until bubbly and golden, about 5 minutes. Remove from heat.
2. Sprinkle the cranberries over the mixture, pour the orange juice over the cranberries, and set aside.

Prepare the batter:
1. Preheat oven to 350ºF. Whip the egg whites with the cream of tartar until they form stiff peaks. Set aside. Sift together dry ingredients and set aside.
2. Cream together butter and sugar until light and fluffy. Add egg yolks, one at a time, scraping down the bowl after each addition. Beat in vanilla and orange zest.
3. Add the dry ingredients alternately with the milk, beginning and ending with dry ingredients. Beat until just incorporated and batter is smooth.
4. Fold in half the whites until smooth, then fold in remaining whites.
5. Pour over the cranberries in the cake pan. Bake at 350ºF for 35–40 minutes, until golden brown and pulling away from the sides. Cool 5 minutes, then invert onto serving plate and serve with Grand Marnier whipped cream and candied orange zest, if you like.

For Grand Marnier whipped cream:
Just before serving, whip ½ cup chilled whipping cream with 1 or 2 tablespoons white or brown sugar and 1 tablespoon Grand Marnier. 

Photograph by Tony Scarpetta Photography

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