Pork Tenderloin a la Yucatan

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In México, if you say achiote, people immediately think Yucatán.  Achioteis the spice that defines the flavors of Mayan origins that’s widely used in the cuisine of Yucatan, Quintana Roo and Campeche states.  However, achiote is also commonly used in other regions of the country like Chiapas, Tabasco, and Veracruz.”

Achiote is the Mexican name for annatto (seeds of a tree) and is native to the tropical areas of the Americas, including the Caribbean and México It’s used for the vibrant red color and to enhance the flavor of dishes due to its slightly bitter-sweet, earthy and peppery taste.  Some describe it’s aroma similar to dried fruits and slightly smoky.

This pork tenderloin recipe is a variation of a previously published grilled chicken recipe – Pollo al Estilo Yucatan.  If you have not previously prepared or tasted achiote based dishes, try this marinade for grilled pork, chicken or fish.  You won’t be disappointed.  

Let’s get started.

Ingredients

Serves 2

Meat

2 tablespoons of achiote powder, paste or seeds

1 cup fresh orange juice

4 cloves garlic, roasted

¾ tablespoon cumin seeds, toasted

¼ teaspoon crushed dry Mexican oregano

1 teaspoons salt

1 lb pork tenderloin

Pickled red onion

1 red onion sliced

1 teaspoon salt

2 limes juiced

1 ½ C water

Pickled Onion Preparation

Place the sliced onion in a bowl, add salt and juice from 1 ½ limes, stir/toss and set to rest for 15 minutes.  Add 1½ cups hot water and rest for 15 minutes.  Rinse with water and add the juice of ½ lime.  Refrigerate until plating.

Marinade Preparation

In a saucepan over medium-high heat roast the unpeeled garlic until skins are charred. Remove, cool, peel and set aside.  In the same pan add and toast the cumin seeds. Add achiote, orange juice, garlic and cumin in a food processor or blender and liquify this ingredients.  Add and stir in oregano, then salt to taste. Cook the marinate over medium heat for about 15 minutes more until it thickens.

 

Rub or brush both sides of the pork tenderloin with the achiote mixture then marinate the pork for 1-2 hours.  Grill about 4-5 minutes per side until internal meat temperature reaches135ºF.  Rest the tenderloin for 10 minutes before slicing and plating on a serving dish. 

Notes

Annatto paste, the Yucatan condiment, includes spices, sometimes with chile which enhances the flavor.  Annatto paste is inexpensive and can be found in Mexican grocery stores and can also be purchased on the internet.

Buen Provecho

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