Ingredients with Measurements:
- 2 lbs pork tenderloin
- 1/4 cup achiote paste
- 1/4 cup orange juice
- 1/4 cup lime juice
- 2 garlic cloves, minced
- 1 tsp cumin
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp vegetable oil
Special equipment needed:
- Grill
- Large mixing bowl
- Whisk
Step-by-step instructions:
1. In a large mixing bowl, whisk together achiote paste, orange juice, lime juice, minced garlic, cumin, dried oregano, salt, black pepper, and vegetable oil.
2. Add pork tenderloin to the marinade, making sure it is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
3. Preheat grill to medium-high heat.
4. Remove pork from the marinade and discard any excess marinade.
5. Grill pork for 15-20 minutes, turning occasionally, until the internal temperature reaches 145°F.
6. Remove pork from the grill and let it rest for 5 minutes before slicing.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 15-20 minutes
Temperature:
Grill temperature: Medium-high heat
Internal temperature of pork: 145°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 300
Fat: 12g
Carbohydrates: 6g
Protein: 40g
Sodium: 400mg
Substitutions for ingredients:
- Pork tenderloin can be substituted with chicken or beef.
- Achiote paste can be substituted with paprika or chili powder.
Variations:
- Add chopped onions and bell peppers to the marinade for added flavor.
- Serve with a side of grilled vegetables or rice.
Tips and tricks:
- Make sure to fully coat the pork in the marinade for maximum flavor.
- Let the pork rest for 5 minutes before slicing to allow the juices to redistribute.
Storage instructions:
Leftover pork can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat pork in the microwave or oven until heated through.
Presentation ideas:
Serve sliced pork on a platter with grilled vegetables and rice.
Garnishes:
Garnish with chopped cilantro or sliced jalapeños for added flavor.
Pairings:
Pair with a cold beer or a glass of red wine.
Suggested side dishes:
Grilled vegetables or rice.
Troubleshooting advice:
- If the pork is not fully cooked, continue grilling until the internal temperature reaches 145°F.
- If the pork is dry, try marinating it for a longer period of time.
Food safety advice:
- Make sure to cook pork to an internal temperature of 145°F to ensure it is safe to eat.
- Always wash your hands and utensils before and after handling raw meat.
Food history:
Achiote paste is a traditional ingredient in Mexican and Central American cuisine, made from ground annatto seeds and spices.
Flavor profiles:
This dish has a tangy and slightly spicy flavor, with hints of citrus and cumin.
Serving suggestions:
Serve sliced pork on a platter with grilled vegetables and rice.
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Region: Mexican