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

Name: Spice-Rubbed Pork Tenderloins in Corn Husks with Cranberry-Avocado Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons cumin seeds; 2 teaspoons coriander seeds; 2 teaspoons whole black peppercorns; 1 large shallot, minced; 2 tablespoons olive oil; 1 teaspoon salt; 1 garlic clove, minced; 3 1/2 pounds pork tenderloins, trimmed, cut crosswise into 8 equal logs; 12 dried corn husks, soaked in warm water 1 hour, drained, patted dry; Cranberry-Avocado Salsa

Servings: persons

2 teaspoons cumin seeds
2 teaspoons coriander seeds
2 teaspoons whole black peppercorns
1 large shallot, minced
2 tablespoons olive oil
1 teaspoon salt
1 garlic clove, minced
3 1/2 pounds pork tenderloins, trimmed, cut crosswise into 8 equal logs
12 dried corn husks, soaked in warm water 1 hour, drained, patted dry
Cranberry-Avocado Salsa

1
Stir cumin seeds, coriander seeds, and black peppercorns in small dry skillet over medium heat until aromatic, about 2 minutes.
2
Finely grind spice mixture in spice grinder or mini processor.
3
Mix ground spices, shallot, olive oil, salt, and garlic in small bowl until paste forms.
4
Rub pork on all sides with spice paste.
5
Cover and chill at least 3 hours or overnight.
6
Tear 4 corn husks lengthwise into strips 1/2 to 3/4 inch wide.
7
Place 1 pork tenderloin log in center of each remaining corn husk.
8
Wrap corn husks around pork and tie center and ends of each with corn husk strips as for tamales, enclosing pork completely.
9
Place pork bundles on rack on baking sheet.
10
(Can be prepared 1 day ahead.
11
Cover with damp kitchen towel, then foil, and refrigerate.)
12
Preheat oven to 350F.
13
Bake pork bundles uncovered until instant-read thermometer inserted into thickest part of each piece registers 150F, 35 to 45 minutes, depending on thickness of pork.
14
Place 1 pork bundle on each of 8 plates.
15
Remove husk strip from 1 end of each; fold corn husk back slightly, exposing some of meat.
16
Spoon Cranberry-Avocado Salsa alongside and serve.

1332

kcal

Calories

Fat

Carbs

118

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 teaspoons cumin seeds, 2 teaspoons coriander seeds, 2 teaspoons whole black peppercorns, 1 large shallot, minced, and more.

Yes, Spice-Rubbed Pork Tenderloins in Corn Husks with Cranberry-Avocado Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

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

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