Dutch oven Spice-Rubbed Pork Tenderloin Recipe
Author: 
Recipe type: Entree
Cuisine: Dutch oven cooking
 
Southwest Dutch oven Cookbook
Ingredients
  • FOR PORK TENDERLOIN
  • 3 pounds pork tenderloin, cut in serving size pieces
  • 2 teaspoons cumin seeds
  • 4 teaspoons whole coriander seed
  • 2 teaspoons black peppercorns
  • ¼ cup (4 tablespoons) chili powder
  • 4 teaspoons sugar
  • 1 teaspoon salt
  • 1 teaspoon seasoned salt
  • 1/22 teaspoon cayenne pepper
  • FOR SALSA
  • 1 cup (16 tablespoons) corn, roasted
  • ½ cup (8 tablespoons) tomato, diced
  • 1 jalapeno, seeded and finely chopped
  • ½ cup (8 tablespoons) red onion, finely chopped
  • 1 tablespoon cilantro, chopped
  • 1 large avocado, diced
  • 1 tablespoon lime juice
  • Salt, to taste
Instructions
  1. Soak the corn husk in water and set them aside.
  2. Roast cumin and coriander until fragrant and then grind them with black peppercorn to a fine powder.
  3. Mix this powder with sugar, salt, seasoned salt and cayenne pepper to make dry spice mix.
  4. Apply the rub on pork tenderloins.
  5. Wrap the tenderloins in husk and tie the husk well.
  6. Place the husk wrapped tenderloin in a 9 inch dutch oven. Place 9 coals on the bottom and 15 coals on top.
  7. Cook for 25 to 35 minutes or until the tenderloins reach an internal temperature of 150 F.
  8. Remove from the oven and set them aside.
  9. Mix together corn, onion, tomatoes, jalapeño, cilantro, avocado, salt and lime juice. Mix it all together.
  10. Open the husk, spoon salsa over the tenderloin and serve. Enjoy!
Recipe by Cooking Outdoors at https://cooking-outdoors.com/dutch-oven-spice-rubbed-pork-tenderloin-recipe/