brined pork tenderloin
with pineapple & avocado
Pork tenderloin rests in a spicy brine for a few hours before
grilling for juicy and tender meat. How you serve it is your
choice—shred or pull the meat for sandwiches, tacos or
burritos, or simply slice the tenderloin and serve over a bed of
rice. Sliced avocado and pineapple served alongside brighten and
balance the flavors.
Serves 4
One pork tenderloin, 1 ½ to 2 pounds
2 tablespoons whole cumin seed
2 tablespoons whole coriander seed
2 ½ cups water
¼ cup salt
¼ cup turbinado sugar
2 cups ice cubes
2 tablespoons achiote paste
½ cup orange juice
1 large avocado
1 can sliced pineapple, drained (or use fresh)
Place the tenderloin in a large casserole dish or and set aside.
In the bottom of a Dutch oven, gently toast the cumin and
coriander seed just until fragrant. Add the 2 cups of water,
salt and sugar. Bring to a simmer for a moment, then remove from
the heat. Stir until the sugar and salt are fully dissolved,
then add the ice. Pour the finished brine over the pork and
place in the refrigerator for at least 2 hours, but no more than
8 hours.
Combine the achiote paste and orange juice in a small bowl; stir
well until smooth. Remove the tenderloin from the brine solution
and grill on medium heat for 15 to 18 minutes or until no longer
pink (internal temperature should reach 155 Fahrenheit), turning
occasionally and basting with the achiote-orange mixture.
To serve, let pork rest for 10 minutes, covered, before slicing (or shredding). Serve with sliced avocado and pineapple.
