14
50

Ingredients

  • 1 pork tenderloin (about one pound)
  • 1 1/4 cups flour
  • 1/4 cup cornmeal
  • 1 teaspoon sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup vegetable oil
  • 1 eggs (beaten)
  • 2 tablespoons water
  • 3 tablespoons cilantro (chopped)
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • salsa

Directions

  1. In a small bowl, stir together flour, cornmeal, sugar, baking powder and 1/4 teaspoon salt. Beat together oil, egg and water in a small bowl and stir into dry mixture until well blended, forming a ball. On lightly floured piece waxed paper, roll or pat to an 8x8-inch square. Combine cilantro, chili powder, remaining salt and pepper; sprinkle evenly over dough. Place tenderloin across center. With aid of waxed paper, roll up with tenderloin inside pastry. Seal edge; place with seam-side-down on lightly greased baking sheet.
  2. Bake in a 425 degree F. oven for 20 minutes. Cover with foil; bake another 15-20 minutes more, or until internal temperature on a thermometer reads 145 degrees F. Remove from the heat and allow to rest 5 minutes before slicing and serve with salsa.
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