caught my eye surfing.....
Pernil de Cerdo al Achiote y Salsa de Mamey.
| | Yield: Makes 4 servings - 1 (3 1/2- to 4-pound) boneless pork loin roast, trimmed
- 1/4 cup Achiote Rub
- 2 large beets, quartered
- 1 large sweet onion, cut into 1/2-inch-thick slices
- 2 tablespoons olive oil
- 2 teaspoons sea salt
- 1 tablespoon sherry vinegar
- 1/2 teaspoon salt
- 2 avocados, sliced
- 3/4 cup Mamey Coulis
Preparation - 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 a meat thermometer inserted into thickest portion of pork registers 155°. Remove from oven; let stand 10 to 15 minutes or until thermometer registers 160°.
- Toss roasted vegetables with sherry vinegar and 1/2 teaspoon salt. Slice pork roast into thick slices. Arrange pork over vegetables and sliced avocado; drizzle with Mamey Coulis.
| | Achiote Rub. | | Ingredients - 2 tablespoons ground annatto
- 2 tablespoons kosher salt
- 2 tablespoons minced garlic
- 1 tablespoon sugar
- 1 tablespoon dried thyme
- 1 1/2 teaspoons freshly ground black pepper
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon ground cinnamon
- 1/4 cup olive oil
Preparation - Combine all ingredients. Store in refrigerator up to 2 weeks
| | Mamey Coulis. | | Mamey is a tropical fruit grown in Central and South America. It has a smooth, orange pulp. If it's unavailable, substitute mango. Yield: Makes 1 cup plus 2 tablespoons Ingredients - 2 teaspoons olive oil
- 1 cup peeled, seeded, and chopped mamey
- 2 tablespoons diced onion
- 1 garlic clove, pressed
- 3/4 cup water
- 1/2 cup dry white wine
- 1 bay leaf
- 1 tablespoon fresh lime juice
- 1/2 teaspoon salt
Preparation - Heat oil in a saucepan over medium heat until hot.
- Sauté 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.
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