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New Mexican Rubbed Pork Tenderloin With Sweet Potato Tamale And Pecan Butter Recipe

Nutrition per serving    (USDA % daily values)
CAL
1430
FAT
250%
CHOL
117%
SOD
109%

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Ingredients for 4 servings

2 tablespoons light brown sugar

2 tablespoons olive oil

6 cups homemade chicken stock

8 whole black peppercorns

1 (2 pound) pork tenderloin

2 tablespoons ancho chile powder

1 cup apple juice concentrate, thawed

3 ancho chiles, soaked, seeded, stems removed and pureed

2 teaspoons chile de arbol

sweet potato Tamale with Pecan Butter, recipe follows

2 teaspoons allspice

1/4 cup light brown sugar

2 teaspoons ground cinnamon

1 large red onion, finely chopped

2 cups plus 2 tablespoons bourbon

New Mexican spice rub, recipe follows

bourbon-Ancho Sauce, recipe follows

salt

1 tablespoon pasilla chile powder

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