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 crosswise into 8 equal logs; 12 dried corn husks, soaked in warm water 1 hour, drained, patted dry; Cranberry-Avocado Salsa

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Spice-Rubbed Pork Tenderloins in Corn Husks with Cranberry-Avocado SalsaPornchai Mittongtare

Tamales are traditionally served in the southwestern United States and in Mexico at Christmas. In this easy do-ahead version, corn husks are wrapped around spicy pieces of pork tenderloin. The husks keep the pork tender and juicy as it cooks. What to drink: Pinot Noir.

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