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.

Chef John
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place orange juice, lemon juice, and lime juice in a bowl. Add garlic, kosher salt, annatto powder, chipotle powder, ground cumin, cayenne, oregano, and black pepper. Whisk until well blended.

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  • Cut the tenderloins in half crosswise; cut each piece in half lengthwise. Place pieces in marinade and thoroughly coat with the mixture. Cover with plastic wrap with the wrap touching the surface of the meat and marinade. (Or transfer mixture to a resealable plastic bag.) Refrigerate 4 to 6 hours.

  • Transfer pieces of pork from marinade to a paper-towel-lined bowl to absorb most of the moisture. Discard paper towels. Drizzle vegetable oil and a bit more annatto powder on the pork.

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  • Place pieces evenly spaced on a hot grill. Allow meat to sear onto the grate until pieces can be easily turned, 4 or 5 minutes. Turn and grill on the other side another 4 or 5 minutes. An instant-read thermometer inserted into the center should read 135 to 140 degrees F (63 degrees C). Transfer onto a serving platter and allow meat to rest about 5 minutes before serving.

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

242 calories; 9.9 g total fat; 84 mg cholesterol; 1021 mg sodium. 12.1 g carbohydrates; 28.1 g protein; Full Nutrition

Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/19/2017
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
(9)

Most helpful critical review

Rating: 3 stars
01/29/2019
This was good; my guests said they liked it. I just felt it was fairly average. Read More
42 Ratings
  • 5 star values: 38
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/19/2017
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
(9)
Rating: 5 stars
08/06/2017
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
(4)
Rating: 5 stars
04/25/2017
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
(3)
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Rating: 5 stars
09/27/2017
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
(3)
Rating: 5 stars
07/19/2016
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
(3)
Rating: 5 stars
01/15/2018
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
(2)
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Rating: 5 stars
01/05/2018
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
(2)
Rating: 5 stars
05/13/2018
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
(2)
Rating: 4 stars
07/18/2016
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
(1)
Rating: 3 stars
01/29/2019
This was good; my guests said they liked it. I just felt it was fairly average. Read More