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.
New Mexican Rub:
Combine all ingredients in a small bowl.
Bourbon-Ancho Sauce:
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.
Sweet Potato Tamales:
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.
Pecan Butter:
Combine all ingredients in a bowl. Scrape into a ramekin and refrigerate until solid, about 2 hours.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1740.71 Kcal (7288 kJ)
Calories from fat	845.83 Kcal
		% Daily Value*
Total Fat	93.98g	145%
Cholesterol	205.38mg	68%
Sodium	931.52mg	39%
Potassium	1899.21mg	40%
Total Carbs	155.71g	52%
Sugars	84.79g	339%
Dietary Fiber	10.57g	42%
Protein	48.47g	97%
Vitamin C	58.9mg	98%
Vitamin A	2.2mg	72%
Iron	4.4mg	24%
Calcium	161mg	16%

Amount Per 100 g
Calories	153.03 Kcal (641 kJ)
Calories from fat	74.36 Kcal
		% Daily Value*
Total Fat	8.26g	145%
Cholesterol	18.06mg	68%
Sodium	81.89mg	39%
Potassium	166.97mg	40%
Total Carbs	13.69g	52%
Sugars	7.45g	339%
Dietary Fiber	0.93g	42%
Protein	4.26g	97%
Vitamin C	5.2mg	98%
Vitamin A	0.2mg	72%
Iron	0.4mg	24%
Calcium	14.2mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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