Poc-Chuc

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  • Makes: 6 servings
  • Serving Size: 2 2/3 ounces pork, 1/2 cup rice, 2 tablespoons Chiltomate Sauce, 1/4 cup Cebollas Encurtidas
  • Prep: 20 mins
  • Marinate: 1 hr to 4 hrs
  • Cook: 20 mins

Poc-Chuc

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Directions

  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.

From the Test Kitchen

Fresh or Fast:

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

Achiote Seasoning

Directions

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

Cebollas Encurtidas

Directions

  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

Directions

  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.
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Nutrition Facts (Poc-Chuc)

  • Per serving:
  • 258 kcal ,
  • 3 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 49 mg chol. ,
  • 849 mg sodium ,
  • 37 g carb. ,
  • 1 g fiber ,
  • 5 g sugar ,
  • 20 g pro.
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