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Lynn's Rubbed Loin Pork Sweet Potato Tamale

2 tbl olive oil
1 x pork tenderloin - (abt 2 lbs)
    Salt to taste
NEW MEXICAN RUB
2 tbl ancho chile powder
2 tbl light brown sugar
1 tbl pasilla chile powder
2 tsp chile de arbol
2 tsp ground cinnamon
2 tsp allspice
BOURBON-ANCHO SAUCE
2 tbl olive oil
1 lrg red onion finely chopped
2 cup bourbon plus
2 tbl bourbon
3 x ancho chiles soaked, seeded,
    stems removed and pureed
6 cup homemade chicken stock
1 cup apple juice concentrate thawed
8 whl black peppercorns
1/4 cup light brown sugar
SWEET POTATO TAMALES
20 x dried corn husks
1 1/2 cup fresh or frozen corn kernels preferably fresh
1 med onion coarsely chopped
1 x roasted garlic head cloves removed
2 cup chicken stock or water
6 tbl unsalted butter
6 tbl vegetable shortening
1 1/2 cup yellow cornmeal
1 tbl honey
    Salt to taste
    Freshly-ground black pepper to taste
1 lrg sweet potato - (or 2 med) roasted at 375
    degrees for about 1 hour or until soft,
    then peeled and flesh mashed
1 tsp ground cinnamon
1/2 tsp ground cloves
1 tsp ground allspice
3 tbl maple syrup
    Pecan Butter (see below)
PECAN BUTTER
1 stk unsalted butter softened
1/4 cup toasted pecans finely chopped
3 tbl maple syrup
1 pch cinnamon
    Salt to taste
    Freshly-ground black pepper to taste

 Method :
Preheat oven to 400 degrees.
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.
This recipe yields 4 servings.