Spice-Rubbed Pork In Corn Husks With Cranberry-Avocado Salsa

Recipe Ingredients

2 teaspoons	10ml	Cumin seeds
2 teaspoons	10ml	Coriander seeds
2 teaspoons	10ml	Whole black peppercorns
1 teaspoon	5ml	Shallot - minced (large)
2 tablespoons	30ml	Olive oil
1 teaspoon	5ml	Salt
1		Garlic clove - minced
3 1/2 lbs	1589g / 56oz	Pork tenderloins - trimmed, and
		Cut crosswise into 8 equal logs
12		Dried corn husks - soaked in warm
		Water for 1 hour, drained, patted dry
		Cranberry-Avocado Salsa - (see recipe)

Recipe 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. 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 corn husks lengthwise into strips 1/2- to 3/4-inch wide. 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. 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 degrees. Bake pork bundles uncovered until instant-read thermometer inserted into thickest part of each piece registers 150 degrees, 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 corn husk back slightly, exposing some of meat. Spoon Cranberry-Avocado Salsa alongside and serve.

This recipe yields 8 servings.

Source:
Bon Appetit, December 2002

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