Spiced Pork Baked In Corn Husk Blankets
Florence
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.
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Peanut Sauce
Florence
Course Sauce
Cuisine Asian
- 1/4 cup peanut oil
- 1 tablespoon dried onion flakes
- 1 clove garlic -- minced
- 1/4 teaspoon trasi shrimp paste
- 2 tablespoons sambal ulek Asian chile sauce
- 1/4 cup peanut butter
- 3/4 cup water
- 1/2 teaspoon salt
- 1 tablespoon soy
- 2 teaspoons sugar
- 1 tablespoon tamarind liquid
Soften onion flakes in hot water, drain.
Fry trasi and sambal in about 2 Tablespoons of oil over low heat.
Add Peanut butter and water and remove from heat.
Add all remaining ingredients.
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