Dutch Oven Spice Rubbed Pork Tenderloin Recipe

Cooking.Outdoors's picture

Sep. 02, 2014

We just loved this recipe, its was spicy, tender and moist. The salsa was a perfect complement to the Spice-Rubbed Pork Tenderloins wrapped in Corn Husks. The leftovers make for some incredible tacos too!

This recipe comes directly from my friends George and Carolyn Dumler and their fabulous Southwest Dutch oven Cookbook. I had the great pleasure to assist them as they competed in the 2104 World Championship Cook-offs in Sandy, Utah.


For pork tenderloin
Pork tenderloin 3 Pound , cut in serving size pieces
Cumin seeds 2 Teaspoon
Whole coriander seed 4 Teaspoon
Black peppercorns 2 Teaspoon
Chili powder 1/4 Cup (4 tbs)
Sugar 4 Teaspoon
Salt 1 Teaspoon
Seasoned salt 1 Teaspoon
Cayenne pepper 1/2 Teaspoon
For salsa
Roasted corn 1 Cup (16 tbs)
Diced tomato 1/2 Cup (8 tbs)
Jalapeno 1 , seeded and finely chopped
Finely chopped red onion 1/2 Cup (8 tbs)
Chopped cilantro 1 Tablespoon
Avocado 1 Large , diced
Salt To Taste
Lime juice 1 Tablespoon



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. Mix this powder with sugar, salt, seasoned salt and cayenne pepper to make dry spice mix.



For pork tenderloin

3. Apply the rub on pork tenderloins.

4. Wrap the tenderloins in husk and tie the husk well.

5. Place the husk wrapped tenderloin in a 9 inch dutch oven. Place 9 coals on the bottom and 15 coals on top.

6. Cook for 25 to 35 minutes or until the tenderloins reach an internal temperature of 150 F.

7. Remove from the oven and set them aside.


For Salsa

8. Mix togther corn, onion, tomatoes, jalapeno, cilantro, avocado, salt and lime juice. Mix it all together.



9. Open the husk, spoon salsa over the tenderloin and serve. Enjoy!



Recipe Summary

Difficulty Level: Medium
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 12

Nutrition Facts

Serving size

Calories 246Calories from Fat 92

 % Daily Value*

Total Fat 11 g16.9%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 505 mg21.04%

Total Carbohydrates 14 g4.7%

Dietary Fiber 5 g20%

Sugars 3 g

Protein 26 g52%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet