Spiced Pork Baked In Corn Husk Blankets


Spiced Pork Baked In Corn Husk Blankets

Course Meat
Cuisine Mexican


  • 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° F. Lightly oil a baking sheet. Lay the prepared corn husks out onto a work surface.
  • In pie pan, 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 and tie securely with a couple pieces of butchers twine. Place each bundle onto a baking sheet.
  • Bake for 25 to 30 minutes or until meat thermometer reads 145°F.
  • Remove from oven and let rest for 5 minutes.
  • Remove from husks and twine and serve.