New Mexican Rubbed Pork Tenderloin with Sweet Potato Tamale and Pecan Butter

Name: New Mexican Rubbed Pork Tenderloin with Sweet Potato Tamale and Pecan Butter
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 teaspoons allspice; 2 Tbsps ancho chile powder; 3 ancho chiles, soaked, seeded, stems removed and pureed; 237 milliliters apple juice concentrate, thawed; 8 whole black peppercorns; 473 milliliters bourbon; 473 milliliters chicken stock or water; 1 liters homemade chicken stock; 2 teaspoons chile de arbol; 1 Tbsp pasilla chile powder; 1 pinch Pinch cinnamon; 20 dried corn husks; 355 milliliters fresh or frozen corn kernels, preferable fresh; 1 teaspoon ground allspice; 1 teaspoon ground cinnamon; 2 teaspoons ground cinnamon; 1 teaspoons ground cloves; 1 Tbsp honey; 59 milliliters light brown sugar; 2 Tbsps light brown sugar; 3 Tbsps maple syrup; 2 Tbsps olive oil; 1 medium onion, coarsely chopped; 59 milliliters toasted pecans, finely chopped; 907 grams pork tenderloin; 1 large red onion, finely chopped; 1 head roasted garlic, cloves removed; 4 servings Salt; 4 servings Salt and freshly ground pepper; 2 mediums large or sweet potato, roasted at 375 degrees for about 1 hour or until soft, then peeled and flesh mashed

The recipe New Mexican Rubbed Pork Tenderloin with Sweet Potato Tamale and Pecan Butter could satisfy your Mexican craving in roughly 2 hours and 25 minutes. One serving contains 2098 calories, 74g of protein, and 99g of fat. This recipe serves 4. This recipe covers 62% of your daily requirements of vitamins and minerals. Head to the store and pick up chicken stock, butter, brown sugar, and a few other things to make it today. It works well as a main course.

Instructions

Preheat oven to 400 degrees F.

Equipment you will use

Oven

Heat olive oil in a medium saute 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 to 10 minutes.

Ingredients you will need

Olive Oil

Dry Seasoning Rub

Pork

Salt

Equipment you will use

Oven

Frying Pan

Let pork rest for 5 minutes before slicing into 12 slices. Plate 3 slices per plate.

Ingredients you will need

Pork

Drizzle with the Bourbon-Ancho Sauce.

Ingredients you will need

Bourbon

Sauce

Place a Sweet Potato Tamale, topped with Pecan Butter next to the slices of pork.

Ingredients you will need

Sweet Potato

Butter

Tamales

Pecans

Pork

Combine all ingredients in a small bowl.

Equipment you will use

Bowl

Heat olive oil in a medium saucepan over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the onions and cook until soft.

Ingredients you will need

Onion

Add the bourbon and cook until completely reduced.

Ingredients you will need

Bourbon

Add the remaining ingredients and cook until reduced by half. 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.

Ingredients you will need

Bourbon

Sauce

Salt

Equipment you will use

Sieve

Frying Pan

About 2 hours before you plan to form the tamales, clean the husks under running water. Soak them in warm water for 2 hours, or until softened.

Ingredients you will need

Tamales

Water

Puree the corn, onion, roasted garlic, and stock in a food processor.

Ingredients you will need

Roasted Garlic

Onion

Stock

Corn

Equipment you will use

Food Processor

Transfer the mixture to a mixing bowl and cut in the butter and shortening. Using your fingers, mix in the cornmeal, honey, and salt and pepper until there are no visible lumps of fat. Fold in the sweet potato puree, cinnamon, cloves, allspice, and maple syrup. The mixture will be a lot looser than you think it should be, but when the tamales are steamed it will dry out.

Ingredients you will need

Sweet Potato Puree

Salt And Pepper

Maple Syrup

Shortening

Allspice

Cinnamon

Cornmeal

Tamales

Butter

Clove

Honey

Equipment you will use

Mixing Bowl

Remove the cornhusks from the water and set aside the best 20 husks.

Ingredients you will need

Water

Drain and pat dry. Tear the remaining husks into 1-inch wide strips to be used for tying.

Lay 2 husks flat on a work surface, with the tapered ends facing out and the broad bases overlapping by about 3 inches.

Place about 1/3 cup of masa mixture in the center. Bring the long sides up over the masa, slightly overlapping, and pat down to close. (If the masa drips out a little at the seam, that is no problem.) Tie each end of the bundle with a strip of cornhusk, pushing the filling toward the middle as you tie. Trim the ends to about 1/2-inch beyond the tie.

Arrange the tamales in a single layer on a steaming rack, cover tightly with foil, and steam over boiling water for 45 minutes. To

Ingredients you will need

Tamales

Water

Equipment you will use

Aluminum Foil

Serve: slice a slit on top of each tamale and push both ends of the tamale toward the middle to expose the masa. Top each with 1 tablespoon of Pecan Butter.

Ingredients you will need

Butter

Tamales

Pecans

Combine all ingredients in a bowl.

Equipment you will use

Bowl

Scrape into a ramekin and refrigerate until solid, about 2 hours.

Equipment you will use

Ramekin

Equipment

Ingredients

Servings:

2teaspoons

allspice 2Tbsps

ancho chile powder 3

ancho chiles, soaked, seeded, stems removed and pureed 237milliliters

apple juice concentrate, thawed 8

whole black peppercorns 473milliliters

bourbon 473milliliters

chicken stock or water 1liters

homemade chicken stock 2teaspoons

chile de arbol 1Tbsp

pasilla chile powder 1pinch

Pinch cinnamon 20

dried corn husks 355milliliters

fresh or frozen corn kernels, preferable fresh 1teaspoon

ground allspice 1teaspoon

ground cinnamon 2teaspoons

ground cinnamon 1teaspoons

ground cloves 1Tbsp

honey 59milliliters

light brown sugar 2Tbsps

light brown sugar 3Tbsps

maple syrup 2Tbsps

olive oil 1medium

onion, coarsely chopped 59milliliters

toasted pecans, finely chopped 907grams

pork tenderloin 1large

red onion, finely chopped 1head

roasted garlic, cloves removed 4servings

Salt 4servings

Salt and freshly ground pepper 2mediums

large or sweet potato, roasted at 375 degrees for about 1 hour or until soft, then peeled and flesh mashed 1stick

unsalted butter, softened 6Tbsps

unsalted butter 6Tbsps

vegetable shortening 355milliliters

yellow cornmeal

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are great choices for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Alma de Los Andes Reserva Malbec with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.