Grilled Pork Tenderloin
in Annatto Lemongrass Marinade
½ Kilo Port Tenderloin (sliced 1 inch thick medallions)
For the Annatto Lemongrass Marinade:
8 stalks lemongrass (white part, minced fine)
4 tbsp garlic (minced)
2 tbsp ginger (minced)
2 tbsp calamansi juice
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
½ cup soy sauce
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!
Tip:
Before marinating your meat, it helps to poke it with a fork to tenderize it. This makes your meat soft, and also helps distribute the flavors evenly in the meat.