Spice-Rubbed Pork Tenderloins in Corn Husks with Cranberry-Avocado Salsa

Name: Spice-Rubbed Pork Tenderloins in Corn Husks with Cranberry-Avocado Salsa
Yield: Makes 8 Servings
Ingredients: 2 teaspoons cumin seeds; 2 teaspoons coriander seeds; 2 teaspoons whole black peppercorns; 1 large shallot, minced; 2 tablespoons olive oil; 1 teaspoon salt; 1 garlic clove, minced; 3 1/2 pounds pork tenderloins, trimmed, cut corsswise into 8 equal logs; 12 dried corn husks, soaked in warm water 1 hour, drained, patted dry; Cranberry-Avocado Salsa

By Barbara Pool FenzlPhotography by Pornchai Mittongtare

November 30, 2002

Recipe notes