You could, if you wanted to, dig a large pit in a yard, build a bed of coals, and bury some banana leaf-wrapped pork in the ground. But this recipe is quicker. Indirect heat helps to gently cook the pork tenderloin, a cut that's easy to overcook. Smoke from the coals seeps in while the foil packet traps the spices, chiles, and juices in this (steamed/smoked) interpretation of the Yucatán classic.

Recipe by Oxmoor House October 2014

Gallery

Credit: Oxmoor House

Recipe Summary

hands-on:
35 mins
total:
2 hrs 15 mins
Yield:
Serves 4 (serving size: 3 ounces pork and 1/2 cup onion mixture)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Set up a charcoal grill to cook indirectly. Build up a good medium-high heat coal bed on one side, and leave the other side with little to no coal bed. Try to maintain a temperature of about 300° to 325°.

    Advertisement
  • MAKE THE MARINADE. PICKLE SOME ONIONS

  • Combine the white pepper, the oregano, the cumin, 1/2 cup orange juice, the lime juice, 1 tablespoon vinegar, the achiote, and the garlic in a large zip-top plastic bag. Blend well by squeezing the outside of the bag.

  • Add the pork to the marinade. Seal the bag and refrigerate for an hour or so.

  • In a medium bowl, combine the red onion, the habanero, the sugar, 1/2 cup orange juice, and 1 tablespoon vinegar. Season with 1/8 teaspoon salt and toss to combine.

  • Leave the onions at room temperature, covered, to quick-pickle.

  • WRAP AND COOK THE TENDERLOIN

  • Remove the pork from the marinade, and discard the marinade.

  • Sprinkle the pork with 3/8 teaspoon salt. Wrap the pork in a foil packet (or banana leaves if you're feeling adventurous) and seal well, with the seam on top.

  • Poke 3 (1-inch) slits in the packet near the seam. Make them large enough for steam to sneak out and for smoke to invade.

  • Cook, covered, for 25 minutes, on the unheated side of the grill.

  • REST, PULL, AND SERVE

  • Remove the packet from the grill and allow to rest, about 10 minutes, before slicing or pulling. It's your call to slice or pull. I pull.

  • Place the pork and juices on a serving platter and drape with the quick-pickled onions.

  • Serve with hot sauce and cilantro. Tortillas optional.

Source

Cooking Light Mad Delicious

Nutrition Facts

305 calories; fat 4.2g; saturated fat 1.1g; mono fat 1.3g; poly fat 1.1g; protein 28g; carbohydrates 39g; fiber 6g; cholesterol 74mg; iron 2mg; sodium 397mg; calcium 95mg.
Advertisement
Advertisement