New Mexican Rubbed Pork Tenderloin With Sweet Potato Tamale And Pecan Butter
Serves: 4
Fatima Kris
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
54
Sourness
42
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
2 tbsps
Olive Oil910 g
Pork Tenderloin1
Salt2 tbsps
Ancho Chile (powder)1 cup
Light Brown Sugar1 tbsp
Chile (pasilla powder)2 tsps
Chile De Arbol1 tsp
Ground Cinnamon2 tsps
Allspice1 large
Red Onion (finely chopped)2 cups
Bourbon (plus 2 tablespoons)2 cups
Chicken Stock1 medium
Onion (coarsely chopped)6 tbsps
Vegetable Shortening1.5 cups
Yellow Cornmeal1 tbsp
Honey1 tsp
Ground Cloves1 tsp
Ground Allspice3 tbsps
Maple Syrup1 pinch
CinnamonDirections:
1
Preheat oven to 400 degrees F
2
Heat olive oil in a medium saute pan, over high heat
3
Season pork with salt on both sides
4
Dredge pork in the spice rub and tap off any excess
5
Sear the pork on both sides until golden brown
6
Cook in the oven to medium doneness, about 8 to 10 minutes
7
Let pork rest for 5 minutes before slicing into 12 slices
8
Plate 3 slices per plate
9
Drizzle with the Bourbon-Ancho Sauce
10
Place a Sweet Potato Tamale, topped with Pecan Butter next to the slices of pork
11
Combine all ingredients in a small bowl
12
Heat olive oil in a medium saucepan over medium-high heat
13
Add the onions and cook until soft
14
Add the bourbon and cook until completely reduced
15
Add the remaining ingredients and cook until reduced by half
16
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
17
Season with salt
18
About 2 hours before you plan to form the tamales, clean the husks under running water
19
Soak them in warm water for 2 hours, or until softened
20
Puree the corn, onion, roasted garlic, and stock in a food processor
21
Transfer the mixture to a mixing bowl and cut in the butter and shortening
22
Using your fingers, mix in the cornmeal, honey, and salt and pepper until there are no visible lumps of fat
23
Fold in the sweet potato puree, cinnamon, cloves, allspice, and maple syrup
24
The mixture will be a lot looser than you think it should be, but when the tamales are steamed it will dry out
25
Remove the cornhusks from the water and set aside the best 20 husks
26
Drain and pat dry
27
Tear the remaining husks into 1-inch wide strips to be used for tying
28
Lay 2 husks flat on a work surface, with the tapered ends facing out and the broad bases overlapping by about 3 inches
29
Place about 1/3 cup of masa mixture in the center
30
Bring the long sides up over the masa, slightly overlapping, and pat down to close
31
(If the masa drips out a little at the seam, that is no problem
32
) Tie each end of the bundle with a strip of cornhusk, pushing the filling toward the middle as you tie
33
Trim the ends to about 1/2-inch beyond the tie
34
Arrange the tamales in a single layer on a steaming rack, cover tightly with foil, and steam over boiling water for 45 minutes
35
To Serve: slice a slit on top of each tamale and push both ends of the tamale toward the middle to expose the masa
36
Top each with 1 tablespoon of Pecan Butter
37
Combine all ingredients in a bowl
38
Scrape into a ramekin and refrigerate until solid, about 2 hours