How to Make Chef John's Yucatan-Style Grilled Pork - A Step-by-Step Guide

If you're looking to make an irresistible and unforgettable dish for your next barbecue or gathering, then Chef John's Yucatan-Style Grilled Pork is the recipe for you. This dish is bursting with flavor, thanks to the incredible combination of spices and marinades that bring out the best in pork.

The Yucatan, a region in southern Mexico, is known for its vibrant and bold flavors, and this recipe is a perfect example of that. Chef John's Yucatan-Style Grilled Pork takes inspiration from tr...

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Ingredients

  • 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

Information

  • Prep Time: 15 mins
  • Cook Time: 8 mins
  • Additional Time: 4 hrs
  • Total Time: 4 hrs 23 mins
  • Servings: 6
  • Yield: 6 servings

  • Place orange juice, lemon juice, and lime juice in a bowl. Add garlic, kosher salt, annatto powder, chipotle powder, ground cumin, cayenne, oregano, and black pepper. Whisk until well blended.
  • Cut the tenderloins in half crosswise; cut each piece in half lengthwise. Place pieces in marinade and thoroughly coat with the mixture. Cover with plastic wrap with the wrap touching the surface of the meat and marinade. (Or transfer mixture to a resealable plastic bag.) Refrigerate 4 to 6 hours.
  • Transfer pieces of pork from marinade to a paper-towel-lined bowl to absorb most of the moisture. Discard paper towels. Drizzle vegetable oil and a bit more annatto powder on the pork.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Place pieces evenly spaced on a hot grill. Allow meat to sear onto the grate until pieces can be easily turned, 4 or 5 minutes. Turn and grill on the other side another 4 or 5 minutes. An instant-read thermometer inserted into the center should read 135 to 140 degrees F (63 degrees C). Transfer onto a serving platter and allow meat to rest about 5 minutes before serving.
  • Nutrition

    242 cal.

    • Total Fat: 10g
    • Saturated Fat: 3g
    • Cholesterol: 84mg
    • Sodium: 1022mg
    • Total Carbohydrate: 12g
    • Dietary Fiber: 3g
    • Total Sugars: 5g
    • Protein: 28g
    • Vitamin C: 61mg
    • Calcium: 61mg
    • Iron: 2mg
    • Potassium: 888mg