½ Kilo Port Tenderloin (sliced 1 inch
thick medallions)

For the Annatto Lemongrass

8 stalks lemongrass (white part,
minced fine)
4 tbsp garlic (minced)
2 tbsp ginger (minced)
2 tbsp calamansi juice
½ cup soy sauce
1/2 cup coconut vinegar
1 tsp cumin (optional)
1 tbsp Paprika (optional)
2 tbsp Sorel 100% Organic Coconut Sugar
Sea Salt to taste
Freshly Ground Pepper to taste
Fresh Basil (ripped, for garnish)
2 tbsp of achuete seeds
1/2 cup Marca Leon Corn Oil


To make ½ cup of Annatto Oil for the marinade, heat Marca Leon Corn Oil with the achuete seeds for 5 minutes, or until the oil becomes orange-red in color, then strain. Mix all ingredients with the Annatto Oil together, and marinate your pork in it for 3 hours. I recommend using Marca Leon Corn Oil for your marinades because it locks in the moisture, keeping the meat moist and juicy. Grill over high heat for around 3-4 minutes per side. Do not overcook your meat; otherwise it’ll be tough and rubbery. Garnish with fresh basil for the final pièce de résistance!


Marca Leon Corn Oil contains Vitamin E— an anti-oxidant, which keeps free radicals in check and slows down processes that damage your body’s cells.