Spice-Rubbed Pork Tenderloins in Corn Husks with Cranberry-Avocado Salsa

Name: Spice-Rubbed Pork Tenderloins in Corn Husks with Cranberry-Avocado Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 teaspoons whole black peppercorns; 2 teaspoons coriander seeds; 12 dried corn husks, soaked in warm water 1 hour, drained, patted dry; 2 teaspoons cumin seeds; 1 garlic clove, minced; 2 kilograms pork tenderloins, trimmed, cut crosswise into 8 equal logs; 2 Tbsps olive oil; 8 servings Cranberry-Avocado Salsa; 1 teaspoon salt; 1 large shallot, minced

Spice-Rubbed Pork Tenderloins in Corn Husks with Cranberry-Avocado Salsa might be just the main course you are searching for. This recipe serves 8. One serving contains 265 calories, 42g of protein, and 8g of fat. It is a good option if you're following a gluten free, dairy free, and primal diet. A mixture of salt, coriander seeds, pork tenderloins, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Stir cumin seeds, coriander seeds, and black peppercorns in small dry skillet over medium heat until aromatic, about 2 minutes. Finely grind spice mixture in spice grinder or mini processor.

Ingredients you will need

Black Peppercorns

Whole Coriander Seeds

Cumin Seeds

Equipment you will use

Frying Pan

Mix ground spices, shallot, olive oil, salt, and garlic in small bowl until paste forms. Rub pork on all sides with spice paste. Cover and chill at least 3 hours or overnight.

Ingredients you will need

Spice Paste

Olive Oil

Shallot

Garlic

Spices

Pork

Salt

Dry Seasoning Rub

Equipment you will use

Bowl

Tear 4 corn husks lengthwise into strips 1/2 to 3/4 inch wide.

Ingredients you will need

Corn Husks

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.

Ingredients you will need

Pork

Corn Husks

Tamales

Corn

Wrap

Place pork bundles on rack on baking sheet. (Can be prepared 1 day ahead. Cover with damp kitchen towel, then foil, and refrigerate.)

Ingredients you will need

Pork

Equipment you will use

Kitchen Towels

Baking Sheet

Aluminum Foil

Preheat oven to 350°F.

Equipment you will use

Oven

Bake pork bundles uncovered until instant-read thermometer inserted into thickest part of each piece registers 150°F, 35 to 45 minutes, depending on thickness of pork.

Ingredients you will need

Pork

Equipment you will use

Kitchen Thermometer

Oven

Place 1 pork bundle on each of 8 plates.

Ingredients you will need

Pork

Remove husk strip from 1 end of each; fold corn husk back slightly, exposing some of meat. Spoon Cranberry-Avocado Salsa alongside and serve.

Ingredients you will need

Cranberries

Avocado

Salsa

Corn

Meat

Equipment

Ingredients

Servings:

2teaspoons

whole black peppercorns 2teaspoons

coriander seeds 12

dried corn husks, soaked in warm water 1 hour, drained, patted dry 2teaspoons

cumin seeds 1

garlic clove, minced 2kilograms

pork tenderloins, trimmed, cut crosswise into 8 equal logs 2Tbsps

olive oil 8servings

Cranberry-Avocado Salsa 1teaspoon

salt 1large

shallot, minced

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Burn Cottage Cashburn Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 30 dollars.