- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
This may not be an authentic Yucatan peninsula recipe, but it's just like a similarly named dish I had at a sports bar. It has vibrant citrus/chile flavors and a beautiful orange hue from ground annatto.
Ingredient:
- 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
- ½ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ½ teaspoon freshly ground black pepper
- 2 pork tenderloins, trimmed
- 1 tablespoon vegetable oil
