Anchiote-rubbed Roast Pork Loin

Achiote-rubbed Roast Pork Loin

1 (3 ½ to 4-pound) boneless pork loin roast, trimmed
¼ cup Achiote Rub
2 large beets, quartered
1 large sweet onion, cut into ½ inch thick slices
2 tablespoons olive oil
2 teaspoons sea salt
1 tablespoon sherry vinegar
½ teaspoon salt
2 avocados sliced
¾ cup Mamey Coulis

Rub pork loin with achiote rub. Cover and refrigerate 4 hours.

Place pork in a large roasting pan, arrange beets and onion around pork. Drizzle beets and onion with olive oil, sprinkle with sea salt. Bake at 425 for 1 hour or until meat thermometer inserted into thickest portion of pork registers 155. Remove from oven; let stand 10 to 15 minutes or until thermometer registers 160º.

Toss roasted vegetables with sherry vinegar and ½ teaspoon salt. Slice pork roast into thick slices. Arrange pork over vegetables and sliced avocado, drizzle with mamey coulis.


Achiote Rub

2 tablespoons ground annatto
2 tablespoons kosher salt
2 tablespoons minced garlic
1 tablespoon sugar
1 tablespoon dried thyme
1 ½ teaspoons freshly ground black pepper
½ teaspoon crushed red pepper
½ teaspoon ground cinnamon
¼ cup olive oil

Combine all ingredients. Store in refrigerator up to 2 weeks.


Mamey Coulis

(if mamey is unavailable, substitute mango)

2 teaspoons olive oil
1 cup peeled, seeded, and chopped mamey (mango)
2 tablespoons diced onion
1 garlic clove, pressed
¾ cup water
1 bay leaf
1 tablespoon fresh lime juice
½ teaspoon salt

Heat oil in saucepan over medium heat until hot. Saute mamey, onion, and garlic 5 minutes. Add water, wine, and bay leaf, bring to a boil. Reduce heat and simmer, uncovered, 10 minutes or until tender. Remove and discard bay leaf.

Pour mixture into a food processor or blender, cover, and process until smooth. Pour through a wire mesh strainer into a bowl, stir in lime juice and salt.

Coastal Living, April 2007

Sazon Goya makes a combination of coriander and annato if plain annato cannot be found.

Jason