Nutrition Facts

Per serving

Calories from

Protein 19%
Carbs 38%
Fat 43%

Fat High 35 g 53%
Saturated Fat High 12 g 60%
Carbohydrates High 70 g 23%
Fiber High 8 g 32%
Sugar High 30 g 60%
Protein High 35 g 70%
Cholesterol High 120 mg 40%
Sodium High 500 mg 20%

% Daily Value is based on a 2,000 calorie diet.

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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: 130 min
Cook time: 15 min
Total time: 145 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 (2 pound) pork tenderloin; Salt; New Mexican Spice Rub, recipe follows; Bourbon-Ancho Sauce, recipe follows; Sweet Potato Tamale with Pecan Butter, recipe follows; 2 tablespoons ancho chile powder; 2 tablespoons light brown sugar; 1 tablespoon pasilla chile powder; 2 teaspoons chile de arbol; 2 teaspoons ground cinnamon; 2 teaspoons allspice; 2 tablespoons olive oil; 1 large 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; 20 dried corn husks; 1 1/2 cups fresh or frozen corn kernels, preferable fresh; 1 medium onion, coarsely chopped; 1 head roasted garlic, cloves removed; 2 cups chicken stock or water; 6 tablespoons unsalted butter; 6 tablespoons vegetable shortening; 1 1/2 cups yellow cornmeal; 1 tablespoon honey; Salt and freshly ground pepper