Part II – the sublime part! I’ve been hounding asking Chef Aaron Ward to share a recipe with me for the blog, and I’m just saying how glad I am that my brother-in-law is a chef and lives in the same state. Now, to inspire him to cook this for us…
While he’s very busy putting together the new menu and overseeing the start of remodeling, and we’re getting closer to announcing the restaurant’s name, Chef Aaron shared this terrific recipe this week.
Spice-Rubbed Pork Tenderloins in Corn Husks
with Cranberry-Avocado Salsa
Ingredients for pork & rub
3 t cumin seeds
3 t coriander seeds
3 t black and green peppercorns
2 shallots, minced
1-1/2 t Kosher salt
3 garlic cloves, minced
2 T olive oil
3 pork tenderloins, cut into 8 equal parts
12 corn husks (dried), soak in warm water, and dry
Stir cumin, coriander, and peppercorns in a skillet over medium heat until aromatic (about 2 minutes). Grind spices in a food processor. Mix this with the shallot, olive oil, salt, and garlic to form a paste. Rub mixture on all sides of pork; cover and chill overnight. Tear 4 corn husks lengthwise (into ribbons for tying). Place pork into remaining husks, wrap and tie both ends with husk ribbons. Place bundles on a rack, then onto a baking sheet; cover with a damp towel, then foil, and refrigerate for at least 1 hour.
Bake bundles uncovered in a preheated, 350 degree oven until the meat reaches a temperature of 150 degrees, about 35 to 45 minutes.
Ingredients for salsa
1 yellow bell pepper
1 12-oz. bag fresh cranberries, or 3 C
1/4 C fresh-squeezed orange juice
1/2 C sugar
1 jalapeno, seeded, chopped
2 T orange zest
2 avocados, peeled, diced
1/4 C chopped cilantro
Roast bell pepper over gas flame, or broil until black on both sides. Put in closed paper bag for 10 minutes. Peel, seed, and chop pepper. Combine cranberries, sugar, and orange juice in food processor and chop coarsely. Transfer to medium bowl. Add bell pepper, jalapeno, and orange peel. Chill overnight. Before serving, stir avocado and cilantro into salsa.
After resting the pork bundles, place in center of plate and spoon on the salsa.
Good food, for good life. ~Chef Aaron
Now, I just talked to one of the designers downstairs, and she happens to have a pork loin in the freezer and an open gas flame, so she’s going to road test this one for us. It sounds like a delicious way to do cranberries with summer flair. Of course, I’m also sharing pictures of the variety of cranberry stems we offer in the store for your decorating schemes – so many choices!
Thanks so much, Aaron. We’ll be looking for more interesting recipes from you as you prepare to open the new Christmas Place restaurant!
~Janet @ The Christmas Place