Adobo Pork Tenderloin with Sweet Corn Elote | Sequoia Grove Winery

Ingredients

• 18 oz pork tenderloin
• 1 tsp olive oil
• 2 pounds fresh sweet corn, cut off the cob
• 3/4 cup crumbled Cotija cheese
• 1/2 cup chopped cilantro
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tsp fine lime zest
• 1/4 cup fresh lime juice
• 1 tsp ancho chile powder
• salt and freshly ground pepper
• adobo spice
• 1 Tbsp cumin seeds
• 1 Tbsp coriander seeds
• 1 Tbsp fennel seeds
• 1 Tbsp mustard seeds
• 1/2 each dried pasilla and dried ancho chiles, stemmed, seeded, torn into small pieces
• 2 Tbsp dried whole Mexican oregano
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1 Tbsp smoked paprika