Achiote Brined Pork Tenderloin -

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Achiote Brined Pork Tenderloin

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By Jesse Perez

Posted July 23rd, 2007

FabulousFoods.com Recommends: Red Sage: Contemporary Western Cuisine, by Mark Charles Miller, (1999, John Wiley & Sons)

Red Sage: Contemporary Western Cuisine

Servings:	3
Author Notes:	This recipe was given to us by Chef Jesse Perez of Francesca's at Sunset, the signature restaurant at Westin's La Cantera Resort in San Antonio, Texas. Jesse is one of the most talented young chefs we've discovered lately (2005), and his influence, under the tutelage of Super Chef Mark Miller, has turned Francesca's at Sunset into one of San Antonio's finest restaurants. Jesse likes to serve this delicious pork recipe with his Cascabel Roast Apple Raisin Salsa. Look for achiote paste in a Latin grocery store.
Ingredients:	Achiote Brine: 2 quarts cold water in a stainless or glass bowl or pan 1 1/3 cups white sugar 2 tablespoons kosher salt 4 whole cloves of garlic cut in half, across the bulb 10 whole cloves 3 tablespoons dried fennel seed, coarsely ground 3 tablespoons whole black peppercorns, coarsely ground 3 tablespoons toasted coriander seed, coarsely ground 1 tablespoon toasted cumin seed, coarsely ground 1 tablespoon whole allspice, coarsely ground 1/2 teaspoon of liquid smoke 2 tablespoons chile caribe, or rough crushed Chile flakes 2 tablespoons achiote paste 1 bunch of parsley
Instructions:	Makes Enough to Brine 2 to 4 Pork Tenderloins Put the water into a bowl and the salt and the sugar and whisk together until the sugar and salt have dissolved, add the rest of the ingredients, add the pork tenderloins to the Brine, making sure that they are covered. Mix well, cover with plastic wrap and put in the refrigerator for at least 24 hours. Slice tenderloins into medallions and grill or sauté until cooked through, about 4 to 5 minutes per side. Serve with Cascabel Roast Apple Raisin Salsa on the side (click here for recipe).