TEX MEX GRILLED PORK TENDERLOIN RUBBED WITH CHIPOTLE PEPPER SAUCE AND MEXICAN SPICES, WITH ROASTED GARLIC ACHIOTE CHIPOTLE PEPPER SAUCE

Pork

Ingredients Weight Measure
Lime juice 2 oz.
TABASCO® brand Chipotle Pepper Sauce 3 oz.
Salt 1-1/3 Tbsp.
Olive oil 2 Tbsp.
Cilantro, chopped 2 Tbsp.
Cumin, ground 1 Tbsp.
Chili powder 1 Tbsp.
Ketchup 3 oz.
Garlic, minced 2 tbsp.
Poblano pepper, minced 1 Tbsp.
Cilantro, chopped, for garnish 1/4 cup
Pork tenderloin 2-1/2 lbs.

Achiote Chipotle Pepper Sauce

Ingredients Weight Measure
Olive oil 1 Tbsp.
Achiote seeds 1 tsp.
Garlic, roasted 1-1/2 Tbsp.
Poblano pepper, diced 2 Tbsp.
Chicken broth 2 cups
Marinade 1/4 cup
Oregano, fresh, chopped 1/2 tsp.
Cilantro, chopped 1 Tbsp.
Cumin, ground 1/2 tsp.
Salt to taste
Masa (corn flour) 1 Tbsp.

Method

  1. To prepare Pork, make marinade by combining all ingredients except the cilantro and pork in a medium-size bowl.
  2. Set aside 1/2 the marinade in a separate container.
  3. Place the pork tenderloin in the marinade and toss well. Allow to marinate for 24 hours in refrigerator.
  4. Remove pork from marinade and grill, basting with the excess marinade to enhance the flavor. When done, set aside warm to rest.
  5. To prepare the Achiote Chipotle Pepper Sauce, heat olive oil in a saucepan over medium heat. Add the achiote seeds and garlic. Sauté until oil turns yellow, approximately 1-2 minutes. Add the poblano peppers and sauté another 1-2 minutes.
  6. Add the remaining ingredients (except masa) and allow to reduce by 1/3.
  7. Whip in the masa slowly until all is incorporated. Simmer for 1-2 minutes on low heat.
  8. Strain the liquid, squeezing the strainer to recover as much sauce as possible. Reserve warm.
  9. Slice the tenderloin into equal portions, top each serving with 3 oz. of the Achiote Chipotle Pepper Sauce, garnish with cilantro and serve.

Yield: 5 servings