Southwestern Spiced Rubbed Pork Tenderloin
In 1983, we had travelled to visit friends who owned a Restaurant in Santa Fe, New Mexico. Christmas is quite an enchanting time in the USA´s southwestern states, with their luminarias or farolitos and their warm glow, a Mexican paperbag lantern, which are lighted throughout the historic downtown and on the front of the suburban homes.
Here is the traditional dinner that we had with friends at their home and which I make from time to time here in Spain. I am able to purchase the corn husks from a Restaurateur who owns Taquería Alamillo who also has a lovely Mexican Grocery.
For 6 to 8:
2 tsps cumin seeds
2 tsps coriander seeds
2 tsps whole black peppercorns or green and rose
3 tblsps olive oil
2 tsp salt
2 garlic cloves
3 1/2 pounds of pork tenderloin, trimmed and cut into 8 equal logs
12 dried corn husks ( they keep the pork tender and juicy while cooking)
*** Husks: cut crosswise into 8 equal logs; soaked in warm water for 1 hour and drained and patted dry
1) stir cumin seeds, coriander seeds and peppercorns in small dry skillet over medium heat until aromatic about 2 minutes or so
2) finely grind spice mixture in spice grinder or food processor
3) mixed ground spices, leek, salt, olive oil and garlic in small bowl until paste forms
4) cover and chill for 2 to 3 hrs. This shall be the paste to spread on the pork prior to wrapping in corn husks.
5) tear 4 husks of corn lengthwise into strips 3/4 inches wide
6) wrap the husks around each of the pork logs and in centre of each remaining husk, tie with ends of each husk strips
7) place wrapped pork logs on baking sheet in oven
8) bake the logs until the thermometer inserted into one of the widest part of pork lions reads 150 farenheit ( 35 to 45 mins. )
9) The thickest part of each of the pork logs should read 150 degrees F
10) place 1 pork log on each plate
11) remove the husk strip that is tying the husk shell from 1 end of each; fold the corn husk back slightly, exposing the meat.
12) sppon the salsa ( below ) alongside and serve with a red wine of choice or Lambrusco or Cava or Sparkling Rose of choice.
Cranberry Avocado Salsa: ( I have to substitute an indigenious berry in Spain as we do not have cranberries ) ...
1 yellow or red bell pepper
12 oz. of cranberries ( 3 cups )
1/2 cup sugar
1/4 cup fresh squeezed orange juice
1 medium seeded and chopped Serrano chili pepper
1 tblsp orange zest
2 ripe avocados pitted, peeled & diced
1/4 cup cilantro fresh and minced for sprinkling as garnish
1) char the bell pepper over gas flame or in broiler until blackened on all sides
2) in a paper bag: peel, deseed and chop the bell pepper
3) combine cranberries, sugar, orange juice in a food processor
4) using on and off turns, coarsely chop the berries
5) transfer to large bowl
6) add bell pep, serrano chili and zest
7) stir in avocado and a little of the cilantro and season with salt and pepper