Prep Time:
20 mins
Cook Time:
20 mins
Marinate Time:
1 hrs
Total Time:
40 mins


  • 1 1 pound pork tenderloin

  • ½ recipe Achiote Seasoning

  • ½ cup grapefruit juice

  • ¼ cup orange juice

  • ¼ cup lime juice

  • 2 cup water

  • 1 cup long grain white rice

  • ½ teaspoon salt

  • ¼ teaspoon ground turmeric

  • 1 recipe Chiltomate Sauce

  • 1 recipe Cebollas Encurtidas

Achiote Seasoning

  • 3 tablespoon ground annatto

  • 1 teaspoon dried Mexican oregano or oregano, crushed

  • 1 teaspoon ground black pepper

  • ½ teaspoon salt

  • ½ teaspoon ground cumin

  • ¼ teaspoon ground cinnamon

  • ¼ teaspoon ground allspice

Cebollas Encurtidas

  • 1 red onion, cut into 1/2-inch slices

  • ¼ cup grapefruit juice

  • 2 tablespoon orange juice

  • 2 tablespoon lime juice

  • 1 teaspoon coarse sea salt or kosher salt

  • 1 teaspoon dried Mexican oregano, crushed

  • 1 clove garlic, minced

  • ¼ teaspoon cracked black pepper

Chiltomate Sauce

  • 1 14.5 ounce can fire-roasted diced tomatoes, undrained

  • 1 tablespoon cider vinegar

  • ½ teaspoon bottled habanero chili sauce

  • ¼ teaspoon salt


  1. Place a resealable plastic bag in a shallow dish. Cut tenderloin crosswise into 12 equal slices. Using the palm of your hand, flatten each slice to about 1/2-inch thickness. Sprinkle Achiote Seasoning evenly over all sides of the pork slices. Place pork slices in the plastic bag. Pour grapefruit, orange, and lime juices over pork. Seal bag; turn to coat pork. Marinate in the refrigerator for 1 to 4 hours.

  2. Drain pork, discarding marinade. Heat a greased grill pan over medium-high heat. Grill pork slices, half at a time, on hot grill pan for 4 to 6 minutes or just until pink in the center, turning once halfway through grilling time.

  3. Meanwhile, for yellow rice, in a medium saucepan bring the water to boiling. Add rice, salt, and turmeric. Return to boiling; reduce heat. Simmer, covered, about 20 minutes or until liquid is absorbed.

  4. Serve pork with the yellow rice, Chiltomate Sauce, and Cebollas Encurtidas.

Achiote Seasoning

  1. In a small bowl combine all ingredients. Store in an airtight container.

Cebollas Encurtidas

  1. Preheat broiler. On a 15x10x1-inch baking pan, place red onion slices. Broil 4 to 5 inches from heat for 8 to 10 minutes or until onions are charred and tender, turning once halfway through broiling time. When cool enough to handle, separate onions into rings, discarding any large dry blackened pieces.

  2. In a medium bowl combine onion, grapefruit juice, orange juice, lime juice, salt, oregano, garlic, and pepper. Cover and chill at least 2 hours before serving.

Chiltomate Sauce

  1. In a blender or food processor combine tomatoes, vinegar, chili sauce, and salt. Cover and blend or process until smooth. Transfer mixture to a medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 8 minutes or until sauce is desired consistency.

Fresh or Fast:

Fresh: Make as directed. Fast: Use "fast" version of Chiltomate Sauce. Omit Cebollas Encurtidas and garnish with sliced radishes.

Nutrition Facts (per serving)

258 Calories
3g Fat
37g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 258
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 5%
Cholesterol 49mg 16%
Sodium 849mg 37%
Total Carbohydrate 37g 13%
Total Sugars 5g
Protein 20g
Vitamin C 33.1mg 165%
Calcium 70.7mg 5%
Iron 3.2mg 18%
Potassium 490mg 10%
Folate, total 88.7mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.7mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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