Achiote Marinated Pork Tenderloin

Nov 18, 2015
pork tenderloin recipe

This delectable pork tenderloin recipe features achiote paste, a Mexican ingredient that comes in a block, is made with vinegar, salt, garlic and annatto seeds. Its super-unique flavor is wonderful with chicken, beef or pork tenderloin, which doesn’t take long to cook.

Preparation time: 10 min
Cook time: 30 min
Total time: 40
Servings: 4


  • 1/4 
    Cup orange juice
  • Tbsp. brown sugar
  • pork tenderloins
  • Tortillas
  • 1/4 
    Cup achiote paste
  • clove garlic
  • Tsp. salt
  • Tsp. cumin
  • 1/2 
    Cup light oil (can be a mixture of safflower and peanut)
  • lime, juiced to coat just before serving


  1. Prepare the Achiote Marinade and ad the orange juice and brown sugar.

  2. Put the pork tenderloins in an extra-large Ziploc bag and pour the marinade inside. Close the bag tight and move the meat around to completely coat with the marinade. Refrigerate 1-4 hours or overnight.

  3. Preheat the oven to 400º F. heat a large, heavy skillet over high heat. When the pan is practically smoking, add two of the pork tenderloins and brown on all side. Remove from the pan and transfer to a sheet try. Repeat with remaining two tenderloins. You can also brown this on the barbecue.

  4. Finish the cooking the tenderloins in the oven another 10-15 minutes.

  5. While the pork is in the oven, heat the tortillas on a warm pan on the stove.

  6. When the pork is done, slice and serve with coleslaw, mashed yams, guacamole and salsa and black beans.

  7. To make the Achiote Marinade, Poor the achiote paste, clove garlic, salt, cumin, light oil & lime juice. Mix everything up in a blender and taste. Should be slightly salty.

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