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1
Preheat the oven to 350 degrees F.
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2
Mix together the chili powder, brown sugar, dark chocolate, and coffee in a shallow dish.
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3
Coat the pork tenderloin with the mustard, then roll it into the chili powder mixture, coating well.
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4
Pat down to make sure the spices stick to the pork.
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5
Add the oil to a large skillet over medium-high heat until smoking.
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6
Quickly sear the pork all over to get a golden brown color, turning constantly so the meat doesn't burn.
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7
Put the pork loin on a baking sheet and roast in the preheated oven until required doneness is reached, about or 20 to 25 minutes.
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8
Remove the loin from the baking sheet to a cutting board and let rest for 5 minutes.
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9
If needed, add a little more oil to the same skillet that was used to sear the pork.
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10
Heat the oil over low heat and stir in the onion.
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11
Saute the onion until soft, then add the chicken stock, root beer and apple juice.
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12
Simmer until the mixture is reduced to 1/2 the volume.
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13
Add the sour cream and stir until well combined.
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14
Remove from the heat and stir in the butter.
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15
The sauce should be thick and glossy.
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16
Adjust the seasoning with salt and pepper, to taste.
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17
If the sauce is a little spicy, more sugar can be added.
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18
Slice the pork into medallions and transfer to a serving platter.
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19
Serve with the root beer sauce on the side.
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20
Enjoy.
