Recipes   Achiote Brined Pork Tenderloin Recipe

Achiote Brined Pork Tenderloin

Achiote Brined Pork Tenderloin
FabFood
  • Recipe Comments
  • Max 5 stars
    0
    My Rating
    (0 Ratings)
  • Prep: –
  • Cook Time: –
  • Total: –
  • Serving: –
Recipe for Achiote Brined Pork Tenderloin Medallions. Serve this delicious pork recipe with Chef Jesse Perez's Cascabel Roast Apple Raisin Salsa.

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

Directions

  1. Makes Enough to Brine 2 to 4 Pork Tenderloins
  2. 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.
  3. 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).

You might also like