NEW MEXICAN RUBBED PORK TENDERLOIN WITH SWEET POTATO TAMALE AND PECAN BUTTER
Steps:
- Preheat oven to 400 degrees F. 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.
- Let pork rest for 5 minutes before slicing into 12 slices. Plate 3 slices per plate. Drizzle with the Bourbon-Ancho Sauce. Place a Sweet Potato Tamale, topped with Pecan Butter next to the slices of pork.
- Combine all ingredients in a small bowl.
- Heat olive oil in a medium saucepan over medium-high heat. Add the onions and cook until soft. Add the bourbon and cook until completely reduced. 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.
- 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.
- Puree the corn, onion, roasted garlic, and stock in a 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.
- Remove the cornhusks from the water and set aside the best 20 husks. 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 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.
- Combine all ingredients in a bowl. Scrape into a ramekin and refrigerate until solid, about 2 hours.
MEXICAN PORK TENDERLOIN
From Prevention Magazine, July, 2007. "Mexican grilling often incorporates spice rubs, a low-fat way to help seal in juices. This recipe starts with a wet marinade and ends with a spice rub, contributing even more flavor to extra lean pork."
Provided by Oolala
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Caramelize garlic and onion in a small dry skillet over medium-high heat 7 minutes.
- Transfer to a blender and add the next 6 ingredients and puree.
- Reserve and chill 3 tablespoons of the marinade.
- Place pork in shallow dish and cover with remaining marinade and chill overnight.
- Preheat grill to medium-high for indirect heat. If using gas grill, heat one side to high, the other to medium. If using charcoal, push coals to one side.
- Combine cumin, salt, and black pepper in a small bowl.
- Remove tenderloin from marinade and discard marinade.
- Blot the meat dry with paper towels and rub with the spice mix.
- Grill pork over high heat 10 minutes and move to a cooler section of the grill and brush with reserved marinade.
- Cover and grill 10 minutes, basting often with marinade. Instant read thermometer should read 160°F.
Nutrition Facts : Calories 280.9, Fat 11.6, SaturatedFat 3.4, Cholesterol 112.3, Sodium 376, Carbohydrate 6.7, Fiber 0.5, Sugar 4.5, Protein 35.4
MEXICAN STUFFED PORK TENDERLOIN
Had lots of pork tenderloin on hand so I came up with this. I tend to like stuffing this cut as it needs flavor.
Provided by Pamela Rappaport @Pamelalala
Categories Pork
Number Of Ingredients 10
Steps:
- Preheat oven to 425
- Slice tenderloin down it's length without going all the way through. You should be able to open it like a book. Place plastic wrap over opened pork and pound it to an even thickness. Don't go too thin.
- Sprinkle with salt and pepper.
- Mix the cumin and oregano, divide in half.
- Heat an ovenproof skillet over med high heat and cook the chorizo, breaking it up. Add the garlic, half the spice mixture, and spinach and cook until wilted.
- Place the mixture down the middle of the pork, sprinkle the cheese over it and fold the pork over to cover the mixture. If you have kitchen twine tie it closed. If you don't have any just be careful when handling, it'll be fine.
- Sprinkle the remaining spice mix over the pork.
- Add oil to the same skillet and brown the first side of the pork. When browned flip it over. Add orange juice. Cover tightly with a lid or foil and place in oven.
- Bake for 20-30 minutes, until internal temp is 145 degrees. If the juices are too thin, set the pork aside and reduce on the stove top.
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