Dutch oven Spice Rubbed Pork Tenderloin Recipe

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Presenter:Hey, everyone, today we’re Dutch oven cooking, I’m making George and Carolyn Dumler’sspiced-rubbed pork loin with corn and avocado salsa on the Cooking Everything Outdoors show.

Announcer: The Cooking Everything Outdoors show is sponsoredby Camp Chef, and www.

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Presenter: So, quick story behind George and Carol Dumler,I met them at the World Championship Dutch Oven Cook-Offs a few years back and just thispast year I had the great fortune of being able to assist them while they cooked at theWorld Championships.

Now, when I was done, they brought me theircookbook, which is the Southwest Dutch Oven cookbook and it’s autographed and I cherishthis.

And I looked through this from cover to coverand there’s so many great recipes in there.

But I pulled out two that I thought were veryunique and should just pack a ton of flavor for this recipe or for this cook with theirrecipes today.

Ingredients wise this couldn’t be simpler.

What you’re going to need is about 3 pounds of pork tenderloin and I’ve cut them inserving-sized portions.

You’ll also need some corn husks and youcan buy these dry and I soak these so that they’re nice and pliable.

I’ve rinsed them off.

And we’re making a rub from scratch.

Now you’ll need 2 teaspoons of cumin seed.

4 teaspoons of whole coriander seeds.

And 2 teaspoons of black peppercorns.

What I did was I roasted the cumin and thecoriander until they were aromatic and they started to turn a little bit brown and thenI ground those up with the black peppercorns and that gives us the base of our rub.

You’ll need 1/4 cup of chili powder.

4 teaspoons of sugar.

1 teaspoon salt.

1 teaspoon seasoned salt.

1/2 a teaspoon of cayenne pepper.

And we just simply mix our dry ingredientsup.

And that’s our dry rub.

And now we’re simply going to apply our rub to the pork tenderloin, be fairly generouson this.

We want a good coating of all the pieces.

So, now what we’re going to do is we’re going to wrap our pork tenderloin that we’vejust seasoned with this very aromatic rub and we’re going to wrap them in the cornhusks.

So just take one of your pieces and you’regoing to very simply wrap it in the corn husk.

And just like you would with a corn on thecob, where you’re going to make a handle out of the husk, we want to take one of ourhusks and tear a strip from it and then I want to very simply tie this off.

So here we go, we have them all wrapped, tied off, ready to go.

Now I’m going to put these in my 12 inch Camp Chef Dutch oven.

I’m going to be using about 9 coals on the bottom and roughly 15 coals on top or a perimeteraround there.

These are going to cook for about 25 to 35minutes until they reach 145 to 150 on the inside and I’ll check them when the timegets close.

We’ll just layer them in our Dutch oven.

Well, it’s been about 25 minutes and I’m going to check these out.

Oh my Gosh! The smell is absolutely amazing.

Okay, 151 there, they’re ready to pull.

So let’s put our salsa together.

So, you’re going to need to pre-roast an ear of corn on the cob and that’s what Ihave right here.

I’m going to need a 1/2 a cup of diced tomatoand then 1 jalapeno.

1/2 a cup of red onion.

You could cut this finely, if you’d like.

I like mine a little bit on the chunky side.

Little tablespoon plus of chopped cilantro.

1 large avocado, diced up.

And some salt.

Need some lime.

And we’re going to very carefully mix all this up.

Oh, it’s looking good.

Little bit of our salsa in there.

So this is George and Carolyn Dumler’s recipe and it smells incredible.

It’s spicy.

It looks absolutely incredibly tender.

Oh man.

Hmm, got a nice little edge of heat there,not a lot.

Hmm, so that’s it.

I’m going to go pop a beer or two.

And I will see you when I see you.

Source: Youtube

[embed]Dutch oven Spice Rubbed Pork Tenderloin Recipe | Healthy Cooking Review Presenter:Hey, everyone, today we're Dutch oven cooking, I'm making George and Carolyn Dumler'sspiced-rubbed pork loin…healthcookingreview.com