Achiote-Marinated Pork Tenderloin

By susanwadle

Ingredients

• Achiote Marinade (makes 1 cup):
• 1/4 cup achiote paste
• 1 clove garlic
• 2 teaspoons salt
• 1 teaspoons cumin
• 1/2 cup light oil
• 1 lime, juiced (if marinating overnight, used to coat meat just before grilling)
• 1/4 cup orange juice
• 2 Tablespoons brown sugar
• 4 pork tenderloins
• tortillas

Details

Servings 10

Preparation

Step 1

Achiote Marinade:

Mix everything up in a blender or food processor and taste. Should be slightly salty.

Prepare the marinade and add orange juice and brown sugar.

Put the tenderloins in an extra-large Ziploc bag and pour the marinade inside. Close the bag tight and move the meat around to completely coat with the marinade. Refrigerate 1 - 4 hours or overnight (remember, if you plan to marinate overnight, leave the lime juice out of the marinade and reserve it rub on the meat just before roasting)

Preheat oven to 400 degrees F. Heat a large, heavy skillet over high heat. When the pan is practically smoking, add two of the pork tenderloins and brown on all sides. Remove from the pan and transfer to a sheet tray. Repeat with remaining 2 tenderloins. You can also brown this on the barbecue.

Finish cooking tenderloins in the oven another 10-15 minutes.

While the pork is in the oven, heat the tortillas on a warm pan on the stove.

When the pork is done, slice and serve.