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Chef John's Yucatan-Style Grilled Pork
Chef John's Yucatan-Style Grilled Pork
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Prep Time:
15 minutes
Cook Time:
8 minutes
Total Time:
263 minutes
Modern twist on Yucatan-inspired dish with zesty citrus, spicy chile, and colorful annatto for a vibrant and flavorful meal.
Ingredients:
  • 2 oranges, juiced
  • 2 lemons, juiced, or more to taste
  • 2 limes, juiced, or more to taste
  • 6 cloves garlic, minced
  • 1 tablespoon kosher salt
  • 1 teaspoon annatto powder, or more to taste, plus more to sprinkle on before grilling
  • 1 teaspoon ground dried chipotle pepper
  • 1 teaspoon ground cumin
  • 0.5 teaspoon cayenne pepper
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon freshly ground black pepper
  • 2 pork tenderloins, trimmed
  • 1 tablespoon vegetable oil
Instructions:
  • Combine orange juice, lemon juice, and lime juice in a bowl with garlic, kosher salt, annatto powder, chipotle powder, ground cumin, cayenne, oregano, and black pepper. Whisk until thoroughly mixed.
  • Cut the tenderloins in half widthwise, then slice each piece in half lengthwise. Generously coat the pieces with the marinade, ensuring they are fully covered. Seal in a plastic bag or cover with plastic wrap, pressing the wrap against the meat. Refrigerate for 4 to 6 hours.
  • Place marinated pork pieces in a bowl lined with paper towels to absorb excess moisture. Remove paper towels and then drizzle pork with vegetable oil and a touch more annatto powder.
  • Prepare the outdoor grill by preheating it to medium-high heat and lightly oiling the grate.
  • Arrange the pieces on a hot grill, allowing them to sear onto the grate for 4-5 minutes until easily turned. Grill on the other side for another 4-5 minutes. Use an instant-read thermometer to check that the center reaches 135-140°F (63°C). Transfer to a serving platter and let the meat rest for 5 minutes before serving.

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