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Yucatan-Style Marinade for Pork Tenderloin

Annatto is a spice used for its red color, often used for coloring cheese or making lipstick! But beyond these uses, its earthy, slightly peppery taste pairs well with the mild flavors of rice, poultry, pork, onion, and bay. Something new and fun to try. This marinade also works well for chicken-Barb L.


1 pork tenderloin, rinsed and patted dry

1 tsp orange zest

¼ cup orange juice (from zested orange above), about 1 orange’s worth

2 Tbsp Flying Olive Blood Orange Extra Virgin Olive Oil. You can also use Flying Olive Persian Lime, a Flying Olive Single Varietal, or one of our spicy oils such as Chipotle, Harissa, or Cayenne Red Chili. This also works well with a combination of your choice of the above PLUS 1-2 tsp to oil the pan

2 tsp ground annatto (sometimes called achiote) or paprika

2 tsp garlic powder

1 tsp ground cumin

1 tsp Mexican or regular oregano

½ tsp allspice

½ tsp Kosher salt

Torn or chopped cilantro for garnish, if desired


Rinse and pat dry the pork tenderloin. Place it in a zip-lock bag. Mix the other ingredients together. Pour over the pork tenderloin and “massage” it into the meat. Flip the bag a few times and place in the refrigerator. Marinade at least an hour.

Preheat the oven to 425ºF and coat an ovenproof skillet with oil. Pour out the marinade and let the marinade drip off of the tenderloin.

Add 1-2 tsp of Flying Olive EVOO of Choice to a skillet. Sear the tenderloin over medium-high heat on all sides. Make sure it is brown on all sides.

Place the tenderloin in an ovenproof pan or if using cast iron, the skillet. Roast in the oven for 15 to 20 minutes until the internal temperature reads 145ºF.

Remove from the oven and let cool on a plate for about 10 minutes under foil. Slice on the diagonal and serve. Garnish with cilantro, if desired.

Submitted by Barb L.