Creeks Restaurant

9515 New Airport Drive, Austin, TX 78719

Info Menus Recipes Map Chef Bio Restaurant Website

Achiote Pork Tenderloin with Chimichurri Salsa

Achiote Pork Tenderloin with Chimichurri Salsa

Serves 20

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

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

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.

Our Social Media Pages

Facebook Twitter Pinterest LinkedIn

Our App Stores

Apple Store Google Play