Spice Rubbed Pork In Corn Husks With Cranberry Avocado Salsa Recipe
Servings: 8
Ingredients
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 2 tsp whole black peppercorns
- 1 lrg shallot chopped
- 2 Tbsp. extra virgin olive oil
- 1 tsp salt
- 1 x garlic clove chopped
- 3Â 1/2 lb pork tenderloins trimmed, and
- Â Â cut crosswise into 8 equal logs
- 12 x dry corn husks soaked in hot
- Â Â water for 1 hour, liquid removed, patted dry
- Â Â Cranberry-Avocado Salsa (see recipe)
Directions
- Stir cumin seeds, coriander seeds, and black peppercorns in small dry skillet over medium heat till aromatic, about 2 min. Finely grind spice mix in spice grinder or possibly mini processor. Mix grnd spices, shallot, extra virgin olive oil, salt, and garlic in small bowl till paste forms. Rub pork on all sides with spice paste. Cover and refrigerateat least 3 hrs or possibly overnight.
- Tear 4 corn husks lengthwise into strips 1/2- to 3/4-inch wide. Place 1 pork tenderloin log in center of each remaining corn husk. Wrap corn husks around pork and tie center and ends of each with corn husk strips as for tamales, enclosing pork completely. Place pork bundles on rack on baking sheet. (Can be prepared 1 day ahead. Cover with damp kitchen towel, then foil, and chill.)
- Preheat oven to 350 degrees. Bake pork bundles uncovered till instant-read thermometer inserted into thickest part of each piece registers 150 degrees, 35 to 45 min, depending on thickness of pork.
- Place 1 pork bundle on each of 8 plates. Remove husk strip from 1 end of each; fold corn husk back slightly, exposing some of meat. Spoon Cranberry-Avocado Salsa alongside and serve.
- This recipe yields 8 servings.
- Comments: Tamales are traditionally served in the southwestern United States and in Mexico at Christmas. In this easy do-ahead version, corn husks are wrapped around spicy pcs of pork tenderloin. The husks keep the pork tender and juicy as it cooks.
- What to drink: Pinot Noir.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 8 servings | |
| Calories 240 | |
| Calories from Fat 69 | 29% |
| Total Fat 7.68g | 10% |
| Saturated Fat 1.8g | 7% |
| Trans Fat 0.04g | |
| Cholesterol 123mg | 41% |
| Sodium 392mg | 16% |
| Potassium 775mg | 22% |
| Total Carbs 0.93g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.02g | 0% |
| Protein 39.72g | 64% |
