Achiote Brined Pork Tenderloin Medallions

Note from Cheri: 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. Click here to read more about this fabulous restaurant, and for more of Chef Jesse Perez's wonderful recipes.

Jesse likes to serve this delicious pork recipe with his Cascabel Roast Apple Raisin Salsa (click for recipe).

Look for achiote paste in a Latin grocery store.

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 tablespoons toasted cumin seed, coarsely ground 1 tablespoons 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

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.