SPICE-RUBBED PORK TENDERLOINS IN CORN HUSKS WITH CRANBERRY-AVOCADO SALSA Recipe
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Ingredients: |
Ingredients: 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 pieces of pork tenderloin. The husks keep the pork tender and juicy as it cooks. What to drink: Pinot Noir.
2 tsp cumin seeds
2 tsp coriander seeds
2 tsp whole black peppercorns
1 large shallot, minced
2 tbsp olive oil
1 tsp salt
2 garlic clove, minced
3 1/2 lb. pork tenderloins, trimmed, cut crosswise into 8 equal logs.
12 dried cornhusks, soaked in warm water 1 hour, drained, patted dry
Cranberry-Avocado Salsa
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Directions: |
Directions: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. 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.
Tear 4 cornhusks lengthwise into strips 1/2 to 3/4 inch wide. Place 1 pork tenderloin log in center of each remaining corn husk. Wrap cornhusks 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 refrigerate.)
Preheat oven to 350°F. 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.
Place 1 pork bundle on each of 8 plates. Remove husk strip from 1 end of each; fold cornhusk back slightly, exposing some of meat. Spoon Cranberry-Avocado Salsa alongside and serve. |
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Number Of
Servings:6 |
Preparation
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Preparation
Time:45 min |
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Personal
Notes: CRANBERRY-AVOCADO SALSA
Make the salsa at least an hour (and as much as a day) before serving to allow the flavors to blend. This is also delicious with turkey.
This recipe is an accompaniment for Spice-Rubbed Pork Tenderloins in Corn Husks with Cranberry-Avocado Salsa.
1 yellow bell pepper
1 12-ounce bag fresh or frozen cranberries (3 cups)
1/2 cup sugar
1/4 cup orange juice
1 medium jalapeņo chili, seeded, chopped
1 tablespoon grated orange peel
2 ripe avocados, halved, pitted, peeled, diced
1/4 cup chopped fresh cilantro
Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and chop bell pepper.
Combine cranberries, sugar, and orange juice in processor. Using on/off turns, coarsely chop cranberries. Transfer to medium bowl. Add bell pepper, jalapeņo, and orange peel. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir avocados and cilantro into salsa. Season to taste with salt and pepper.
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