This is inspired by a recipe I found in Fine Cooking Magazine. I just had to spice it up a lot more and try to keep loyal to the Yucatan tradition.

4 cloves garlic -- minced
2 tablespoons ancho chile powder
2 teaspoons habanero chile powder
2 teaspoons dried oregano, preferably Mexican -- crushed
2 teaspoons ground cumin
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1/3 cup grapefruit juice, preferably fresh
1 large pork tenderloin, about 1-1/2 lbs. -- trimmed

In a small bowl, combine all ingredients except the juice and pork. Mix well to incorporate all the chile powders. Add enough of the grapefruit juice to make a loose paste, and mix well. Rub the paste all over the pork tenderloin. Place into a sealable plastic bag and refrigerate about 6 hours.

Preheat oven to 450 degrees F. In a small roasting pan, spray the pan with cooking spray and arrange a vegetable rack * or a small roasting rack on the bottom of the pan.

Remove the pork from the refrigerator about 20 minutes before cooking. Then roast 22-25 minutes or until the thickest part of the meat registers 135 deg.F. on an instant-read thermometer. Transfer to a platter and tent with foil to keep warm and let rest about 12-15 minutes.

*VEGETABLE RACK: 2 stalks celery and 2 carrots cut in 3" pieces; 1 small onion quartered; and 2 cloves garlic sliced. Arrange in a single layer in the bottom of a roasting pan that has been sprayed with cooking spray.

Back to the Archives

Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved