Ingredients
- SOUTHWEST SPICE RUB
- 2 tea. cumin seed
- 2 tyea. whole coriander seed
- 2 Tbsp. chile powder
- 2 tea. sugar
- 1 tea. salt
- 1 tea. black peppercorns
- 1/2 tea. cayenne pepper
- .
- TEN DERLOIN
- 1 1/2 lb. pork tenderloin, trimmed and cut into 6 equal pieces
- 9 dried corn husks, soaked in warm water until soft, about 2 hour, cleaned and patted dry
- .
- Salsa (red or green)
Preparation
Step 1
SPICE MIX
place cumin seed in a small dry skillet over medium-high heat and toast until lightly browned and aromatic. Transfer to a miniature food processor, and puree. Toast the coriander in the same skillet and add to the cumin in the grinder. Puree again. Add the remainng spices and puree until well blended. Turn out onto a plate.
Heat oven to 375 degrees. Roll each piece of pork in the spice mix and place in the center of a corn husk. Tear 3 husks into strips. Wrap the husk around the pork and tie each end with a corn-husk strip. Repeat with the remaining pieces of pork and husks.
Place the pork packages on a baking sheet and bake until a meat thermometer registers 145 degrees, (25-30 minutes).
To serve, place one package on each plate and remove the husk strip from one end. Fold back the corn husk to expose the meat. Serve with salsa.