Description
This pork tenderloin recipe was served at the James Beard House. It has a deep, rich, flavor with soutwestern influence. I really love to make this as a departure from the normal tenderloin recipes. Achiote paste can be found in the latin food section of supermarkets, or via amazon.
Ingredients
Scale
- 2 whole pork tenderloins (trimmed)
- Chili Threads (for garnish)
For the Southwestern Seasoning
- 2 TBS ground coriander
- 2 TBS cinnamon
- 2 TBS chipotle chili powder
- 2 TBS cumin
- 2 TBS ground ginger
- 2 TBS granulated garlic
- 2 TBS granulated onion
- 2 TBS kosher salt
- 2 TBS black pepper
- 1 TBS cayenne
- 1 TBS ground allspice
- 1 TBS ground fennel seeds
- 1 TBS ground cloves
To Make a Marinade
- 6 oz pineapple juice
- 1/4 cup molasses
- 1 TBS achiote paste
Instructions
- Mix all of the Southwestern Seasoning together. Place in an airtight container.
- Add pineapple juice, achiote paste and molasses to a blender. Blend until incorporated.
- Season Pork tenderloins heavily with southwestern seasoning, then place tenderloins in resealable bag. Pour marinade over them and place in fridge for 6 hours to overnight.
- Set up a smoker to run at 275 with apple wood. Place tenderloins on smoker and cook until a meat thermometer registers 140 in the thickest part of the tenderloin. Remove from grill and lightly cover with foil. Rest for 10 minutes. Slice, garnish with chili threads, and serve with Aji Panca sauce.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: Southwestern fusion