1 Tbsp chile powder
1 tsp cumin
1 tsp ground coriander
1 tsp brown sugar
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
1.5 to 2 lbs pork tenderloin, cut into 6 pieces
6 clean dried corn husks, soaked for 1 hour in warm water, then patted to remove excess water, but not dry
butchers twine
Preheat oven to 375 degrees. Lightly oil a baking sheet. Lay the prepared corn husks out onto a work surface.
In a shallow dish, mix together the chile powder, cumin, coriander, sugar, salt, and cayenne pepper.
Press each piece of pork tenderloin into the spice mixture and gently set in a corn husk.
Wrap the corn husk around the pork piece and tie securely with a couple pieces of butchers twine. Place each bundle onto a baking sheet.
Bake in preheated oven at 375 degrees for 25 to 30 minutes or until meat thermometer reads 145 degrees.
Remove and let rest for 5 minutes, then place each bundle on a plate to serve. Cut butcher twine and open the corn husk carefully to reveal the pork tenderloin.
Will serve 6.
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