Compliments of the Savory Spoon Cooking School.
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon fresh ground black pepper
1 teaspoon ancho chile powder
1 large shallot, minced
2 tablespoons olive oil
2 teaspoons adobo sauce
1 teaspoon salt
2 cloves garlic
3 1/2 pounds pork tenderloin, trimmed and cut crosswise into 8 equal parts
12 dried corn husks
4 ounces goat cheese
1/4 cup chopped dried Door County cherries
1 yellow pepper
12 ounces tart cherries, chopped into quarters
1/4 cup sugar
2 tablespoons maple syrup
1/4 cup fresh orange juice
1 jalapeno, seeded and chopped
1 tablespoon orange zest
2 ripe avocadoes, halved, pitted, peeled and diced (always buy an extra one for backup)
1/4 cup chopped fresh cilantro (leaves only, no stems)
In a small dry skillet over high heat, stir cumin and coriander until aromatic, about 1-2 minutes. In a small bowl, mix the cumin, coriander, pepper, chile powder, shallot, olive oil, adobo sauce, salt, and garlic until a paste forms. Rub all sides of the tenderloin with the paste; cover and chill overnight.
Choose corn husks that are wide and clean, and soak them in warm water for 1 hour. Drain and pat dry. Tear four of the the corn husks lengthwise into strips, 1/2 or 3/4 inch wide, and tie the strips together to create corn husk ribbons.
Place one pork tenderloin serving in the center of each remaining corn husk. Place one slice of goat cheese and 1 tablespoon of the cherries on top of the tenderloin. Wrap the corn husks around the pork and tie the center and the ends of each with corn husk ribbons, enclosing the pork completely. Place pork bundles on a baking sheet.
Preheat oven to 350°. Bake pork bundles uncovered until instant-read thermometer inserted into the thickest part of each registers 150°, 20-25 minutes, depending on thickness of pork.
Place pork bundles on plates and remove the corn husk ribbon from one end of each, folding the corn husk back slightly to expose some of the meat. Spoon the Cherry Avocado Salsa alongside.
To make the Cherry Avocado Salsa, char pepper over gas flame until blackened on all sides. Place charred pepper in a plastic bag to sweat for 15 minutes. Peel, seed, and chop pepper. Set aside.
Combine cherries, sugar, maple syrup, and orange juice in a bowl. Add pepper, orange zest, avocados and cilantro. Makes 3 cups.