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1.
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Place pork tenderloin in a slow cooker with remaining filling ingredients.
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Cook on low for 4 hours, or until internal temperature reaches 155 degrees (F).
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Remove pork and shred, then return to slow cooker while dough is prepared.
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2.
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Soak corn husks in water for 10 minutes (choose larger ones if you can).
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Remove and pat dry before using.
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3.
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Place corn kernels in a food processor and puree.
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Add puree to a large mixing bowl and add remaining dough ingredients.
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Stir to combine, then knead with hands until all ingredients are evenly mixed.
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4.
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Lay a husk on a flat surface.
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Place 3 tablespoons of dough onto the husk.
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When spreading the dough, leave a space of about 4 inches from the narrow end of the husk and about 2 inches from the other end.
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Spread the dough to the edge of one of the long sides and 2 inches away from the other long side.
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Try to keep the dough approximately 1/4 to a 1/2 inch thick.
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5.
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Spread about a tablespoon of filling (drained of juice) down the center of the dough.
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Locate the long side of husk with the 2 inch space with no dough.
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Fold that over, slightly overlapping the other side so the edges of the dough meet.
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Wrap the extra husk around the back.
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Then fold the broad end over the top and then the longer narrow end over the broad end.
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6.
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Create strips of husk by cutting or tearing 1/4 inch lengths off of some of the smaller or unusable husks.
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Use these to tie across the middle of the tamale to hold the flaps down (you can also use twine).
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7.
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Place tamales on a steam rack in a large pot.
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Steam over boiling water (medium heat) for one hour, checking and filling water level occasionally.
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8.
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Serve with salsa!
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Nutrition Info per 3 tamales: 303 calories, 4.5 g fat, 1 g saturated fat, 25 g protein, 37 g carbohydrates, 5 g fiber
