Spice-Rubbed Pork Tenderloin in Corn Husks

By Joelene

Ingredients

• For Southwest spice rub:
• 2 teaspoons cumin seed
• 2 teaspoons whole coriander seed
• 2 tablespoons chili powder
• 2 teaspoons sugar
• 1 teaspoon salt
• 1 teaspoon black peppercorns
• 1/2 teaspoon cayenne pepper
• For tenderloin:
• 1 1/2 pounds pork tenderloin, trimmed and cut into 6 equal pieces
• 9 dried corn husks, soaked in warm water until soft, about 1 hour, cleaned and patted dry
• Dried-cherry salsa (see recipe)
• Fpr cherry salsa:
• 1/4 cup freshly squeezed orange juice
• 1/4 cup sugar
• 1/2 cup coarsely chopped dried cherries
• 1/4 cup coarsely chopped toasted pecans
• 1 red bell pepper, roasted, peeled, seeded and diced
• 1 Anaheim chile, roasted, peeled, seeded and diced
• 1 tablespoon grated orange zest
• 1/4 cup chopped cilantro
• Salt and freshly ground black pepper to taste

Preparation

Step 1

For the spice mix, place the cumin seed in a small dry skillet over medium-high heat and toast until lightly browned and aromatic. Transfer into a miniature food processor, coffee grinder or spice grinder and puree. Toast the coriander in the same skillet and add to the cumin in the grinder. Puree again. Add the remaining 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 to 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 dried-cherry salsa.

For the cherry salsa-In a small heavy pan over medium heat, bring the orange juice and sugar to a boil, stirring occasionally. Lower the heat and simmer until the sugar is dissolved. Remove from the heat and add the dried cherries. Allow to steep for 1 hour.

In a non-reactive bowl, stir together the remaining ingredients; add the cherry mixture and salt and pepper to taste.