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1
Preheat oven to 400 degrees F. Heat olive oil in a medium saute pan, over high heat.
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2
Season pork with salt on both sides.
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3
Dredge pork in the spice rub and tap off any excess.
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4
Sear the pork on both sides until golden brown.
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5
Cook in the oven to medium doneness, about 8 to 10 minutes.
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6
Let pork rest for 5 minutes before slicing into 12 slices.
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7
Plate 3 slices per plate.
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8
Drizzle with the Bourbon-Ancho Sauce.
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9
Place a Sweet Potato Tamale, topped with Pecan Butter next to the slices of pork.
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10
Combine all ingredients in a small bowl.
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11
Heat olive oil in a medium saucepan over medium-high heat.
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12
Add the onions and cook until soft.
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13
Add the bourbon and cook until completely reduced.
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14
Add the remaining ingredients and cook until reduced by half.
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15
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.
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16
Season with salt.
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17
About 2 hours before you plan to form the tamales, clean the husks under running water.
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18
Soak them in warm water for 2 hours, or until softened.
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19
Puree the corn, onion, roasted garlic, and stock in a food processor.
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20
Transfer the mixture to a mixing bowl and cut in the butter and shortening.
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21
Using your fingers, mix in the cornmeal, honey, and salt and pepper until there are no visible lumps of fat.
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22
Fold in the sweet potato puree, cinnamon, cloves, allspice, and maple syrup.
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23
The mixture will be a lot looser than you think it should be, but when the tamales are steamed it will dry out.
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24
Remove the cornhusks from the water and set aside the best 20 husks.
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25
Drain and pat dry.
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26
Tear the remaining husks into 1-inch wide strips to be used for tying.
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27
Lay 2 husks flat on a work surface, with the tapered ends facing out and the broad bases overlapping by about 3 inches.
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28
Place about 1/3 cup of masa mixture in the center.
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29
Bring the long sides up over the masa, slightly overlapping, and pat down to close.
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30
(If the masa drips out a little at the seam, that is no problem.)
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31
Tie each end of the bundle with a strip of cornhusk, pushing the filling toward the middle as you tie.
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32
Trim the ends to about 1/2-inch beyond the tie.
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33
Arrange the tamales in a single layer on a steaming rack, cover tightly with foil, and steam over boiling water for 45 minutes.
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34
To Serve: slice a slit on top of each tamale and push both ends of the tamale toward the middle to expose the masa.
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35
Top each with 1 tablespoon of Pecan Butter.
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36
Combine all ingredients in a bowl.
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37
Scrape into a ramekin and refrigerate until solid, about 2 hours.
