Grilled sliced pork tenderloin on a wood cutting board.

Achiote Grilled Pork Tenderloin

Name: Achiote Grilled Pork Tenderloin Recipe
Prep time: 12 h
Cook time: 30 min
Yield: 4 Servings
Cuisine: Pork
Ingredients: 2 lb Pork Tenderloin; Kosher Salt; Freshly Ground Black Pepper; Olive Oil, for grilling; For the Marinade:; 1/4 cup Achiote Paste; 3/4 cup Fresh Orange juice; 3/4 Fresh Lime Juice; 2 tbsp White Vinegar; 6 cloves Garlic, chopped; 1 Habanero or 2 Fresno Chilies, chopped; 2 tsp Mexican Oregano; 2 tsp Ground Cumin; 1 tsp Ground Allspice; 1 tsp Kosher Salt; 1 tsp Freshly Ground Black Pepper; Additional Items:; Food Processor; Resealable Plastic Storage Bag; Paper Towels

Courtesy of Bull Outdoor Products

Makes: 4 servings
Prep Time: 6 - 12 hours
Cook Time: 15 - 30 minutes

Ingredients:

Pork Tenderloin
Kosher Salt
Freshly Ground Black Pepper
Olive Oil, for grilling

For the Marinade:

Achiote Paste
Fresh Orange Juice
Fresh Lime Juice
White Vinegar
Garlic, chopped
Habanero or 2 Fresno Chilies, chopped
Mexican Oregano
Ground Cumin
Ground Allspice
Kosher Salt
Freshly Ground Black Pepper

Additional Items:

• Food Processor
• Resealable Plastic Storage Bag
• Paper Towels

Directions:

Place all of the marinade ingredients in a blender and blitz to combine.
Trim away the skin from the tenderloin and place in a resealable plastic bag.
Pour in the marinade and seal the bag.
Marinate in the refrigerator for 6 hours or as long as over night.
Remove pork from the marinade and discard the marinade.
Blot the tenderloin(s) with paper towels and season with salt, freshly ground black pepper and a drizzle of olive oil.
Let sit at room temperature while prepping the grill.
Set up grill for direct cooking over medium-high heat.
Brush and oil grate when ready to start cooking.
Place pork on the hot oiled grill.
Cook for 3 to 5 minutes on each side (four sides) for a total of 14 to 18 minutes or until internal temperature registers a minimum of 145℉ (medium rare) and up to 160℉ (medium).
Remove tenderloin(s) from grill and let rest for 5 minutes before slicing.
Slice across the tenderloins on the bias and serve.