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| Achiote Pork Tenderloin with Chimichurri Salsa |
| Serves 20 |
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| Ingredients for Achiote Marinade |
4 oz Annatto Seed Paste
11/2 oz Lime Juice
11/2 oz Sugar
1/2 tsp Salt
1/3 bunch Cilantro, chopped
4 oz Olive oil
1 oz Garlic, chopped
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| Ingredients for Pork Tenderloin |
| 1 lb Pork Tenderloin, silver skin removed |
| Ingredients for Chimichurri Salsa |
1/4 bunch Cilantro, chopped
1/4 bunch Parsley, chopped
1 ea Jalapeno, seeded and chopped
1/2 Red Onion, small dice
2 cloves Garlic, chopped
2 oz Rice Vinegar
1 oz Olive Oil
Salt and Pepper to taste
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| Method for Achiote Marinade |
• Combine all ingredients and whisk until smooth.
• Marinate pork for at least 1 hour. |
| Method for Chimichurri Salsa |
• Combine sugar, oil and vinegar, whisk until sugar
is dissolved.
• Add remaining ingredients and mix. Season to
taste with salt and pepper. |
| To Assemble |
• This recipe is great for smoking or grilling. When
grilling use medium heat or place the tenderloin
off to the side of the coals.
• Reason being that the achiote marinade will char
much faster than the pork will cook and you want
to have that nice red color when the meat is done.
• Cook to 140° to 155°(about 15 to 20 minutes, longer
if smoking) depending on your desired doneness.
• Slice your tenderloin at an angle and top with
the chimichurri.
• Roasted potatoes, spanish rice, sweet potatoes and
dark green vegetables are great accompaniments
for this dish.
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