I’m posting some of the recipes I cooked at the James Beard House dinner. This recipe for Achiote Pork Tenderloin was one of my favorites. It has beautiful color from the achiote paste, and the Southwestern seasoning is one of the blends that I always keep on hand at my house. It’s wonderful on anything from pork to chicken breasts.
Achiote Pork Tenderloin
You’ll need to plan ahead to make this, as it really needs to marinate for at least 6 hours. I generally prefer to prepare this one evening and then cook it the next evening. If you’re not familiar with it, achiote paste is a brick-red paste made from annatto seeds, cumin, garlic, and other seasonings. It is used to add flavor and a beautiful red color to meats, mainly chicken and pork.
I served this tenderloin with a tasso hoppin’ john and aji panca sauce. As it was a 7-course tasting dinner, portions were small. One tenderloin will feed 2 people easily.
Prairie Fresh Meats
In case you don’t know, chefs provide all the ingredients and wine at the James Beard House as a way to help the Foundation raise money for their programs in the culinary field. Especially for an out of town chef like myself, that makes it a pretty expensive undertaking. Luckily, I have a great partner with Prairie Fresh Meats, who provided all of the pork I used for both my rehearsal dinner and the dinner in NYC. I am a brand ambassador for Prairie Fresh, but I would serve their pork at my restaurants and home even if I wasn’t. It’s that good.
As always, I hope you enjoy!Print