This may not be an authentic Yucatan peninsula recipe, but it's just like a similarly named dish I had at a sports bar. It has vibrant citrus/chile flavors and a beautiful orange hue from ground annatto.
The ingredient list now reflects the servings specified
Directions
Cook's Notes:
I garnished mine with cilantro and pickled onions. To make your own, thinly slice some red onions and cover them with red or white wine vinegar. Leave to soak for 4 hours or overnight, and that's it!
I think this easy marinade would work on all kinds of pork cuts, but the tenderloin is very user-friendly, and its mild flavor really takes to these ingredients.
Once grilled, you have so many options for enjoying these tenderloin chunks. Sandwiches, salads, and tacos are all wonderful choices, and I've also heard from a reliable source that diced, they make for an epic pan of nachos.
Nutrition Facts
Per Serving:
242 calories; protein 28.1g; carbohydrates 12.1g; fat 9.9g; cholesterol 84.3mg; sodium 1021.5mg.
Full Nutrition
This is by far the BEST PORK I have ever had in my life not named "Bacon" Just AMAZING FLAVOR!!!! I think I have a man-crush on Chef John!!!! Read More
This is by far the BEST PORK I have ever had in my life not named "Bacon" Just AMAZING FLAVOR!!!! I think I have a man-crush on Chef John!!!! Read More
I live here in Yucatán owner of my own dinner and this recipe is almost exactly as mine ! Only difference we do is in change of the orange juice we use sour orange! Read More
This was different and really good on the grill. We had with rice and a salad tonight. Tomorrow I will shred the left overs for tacos. I did add a tablespoon of sugar because my juices tasted too sour for me. But I think a little more would have been fine. I will go with 2 tablespoons in the future depending on the sweetness of my juices. Otherwise I made it according to directions. A cilantro sprinkling was a great idea. I didn't go with the cabbage but will try it next time. Thanks for a unique flavor Chef John! Read More
Followed recipe very closely except used frozen OJ and about 2x the annatto. I made this for three people and cooked it on a river rafting trip. The pork marinaded longer 8-36 hours (cooked it twice) and it was great both times. Grilled it on a gas grill once and a grill pan on the stove top the other. Both were excellent. Read More
Absolutely delicious! Tangy spicy juicy awesome! Kept with the recipe except for cayenne and substituted 2 tsp adobo sauce and onions (from a can of chilies in adobo) since I didn't have any dried chipotle peppers. The only problem I had was getting it to cook through since i rarely bbq pork. I overcooked it and it was still amazing! Will perfect and make a part of my regular dinner arsenal! Read More
Made humble pork chops delicious! Didn't have annatto will need to track this down next time maybe that will make the recipe EVEN better 'though I don't know how... YUM! Read More
This was amazing and incredibly simple. I made no changes other than ommitting the anneto because I couldn't find any. It was so good that I remade the marinade and tried it with chicken the following night and it too was fantastic. Bravo sir. Read More
I used tumeric rather than annatto but otherwise followed the ingredient list. I was using a new BBQ grill that didn't leave very good markings so don't judge this photo of mine too harshly. This recipe is a keeper! Thanks once again Chef John! Read More
It needed to marinade longer than the 4 hours but i was short on time. Very good! Just watch the cooking time as not to over cook it. I did cut back on the cayenne pepper a bit as i dont like thinks that are too spicey but i think next time i may make it unmodified and marinade overnight. I would make it again for sure! Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I live here in Yucatán owner of my own dinner and this recipe is almost exactly as mine ! Only difference we do is in change of the orange juice we use sour orange!
This was different and really good on the grill. We had with rice and a salad tonight. Tomorrow I will shred the left overs for tacos. I did add a tablespoon of sugar because my juices tasted too sour for me. But I think a little more would have been fine. I will go with 2 tablespoons in the future depending on the sweetness of my juices. Otherwise I made it according to directions. A cilantro sprinkling was a great idea. I didn't go with the cabbage but will try it next time. Thanks for a unique flavor Chef John!
Followed recipe very closely except used frozen OJ and about 2x the annatto. I made this for three people and cooked it on a river rafting trip. The pork marinaded longer 8-36 hours (cooked it twice) and it was great both times. Grilled it on a gas grill once and a grill pan on the stove top the other. Both were excellent.
Absolutely delicious! Tangy spicy juicy awesome! Kept with the recipe except for cayenne and substituted 2 tsp adobo sauce and onions (from a can of chilies in adobo) since I didn't have any dried chipotle peppers. The only problem I had was getting it to cook through since i rarely bbq pork. I overcooked it and it was still amazing! Will perfect and make a part of my regular dinner arsenal!
Made humble pork chops delicious! Didn't have annatto will need to track this down next time maybe that will make the recipe EVEN better 'though I don't know how... YUM!
This was amazing and incredibly simple. I made no changes other than ommitting the anneto because I couldn't find any. It was so good that I remade the marinade and tried it with chicken the following night and it too was fantastic. Bravo sir.
I used tumeric rather than annatto but otherwise followed the ingredient list. I was using a new BBQ grill that didn't leave very good markings so don't judge this photo of mine too harshly. This recipe is a keeper! Thanks once again Chef John!
It needed to marinade longer than the 4 hours but i was short on time. Very good! Just watch the cooking time as not to over cook it. I did cut back on the cayenne pepper a bit as i dont like thinks that are too spicey but i think next time i may make it unmodified and marinade overnight. I would make it again for sure!
