ISO Latin American Pork tenderloin dry rub

[beckms]

Hi--

My dad was trying to recreate a recipe he had had in California recently that involved pork tenderloin in the crockpot. I don't have many details, but I know the recipe he found called for achiote (which seems to be only used for color?) and orange juice (he said it was too fruity) among other things, and he didn't really like the results.

Does anyone have a yummy recipe for tenderloin, preferably made in the crockpot, that might use a dry rub of sorts and go easy on the citrus flavors? How's that for vague? :p

thanks in advance!

[Terrytx]

Two Hot Tamales are from California and this could be done in a crockpot.


* Exported from MasterCook *

Cochinita Pibil

Recipe By :Two Hot Tamales
Serving Size : 10 Preparation Time :0:00
Categories : Pork Tex-Mex


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup achiote paste or annatto seeds
10 cloves garlic -- chopped
1 1/2 cups orange juice
juice of 2 limes
8 bay leaves -- crumbled
2 teaspoons cumin seeds
1/2 teaspoon ground cinnamon
2 teaspoons dried thyme
1 teaspoon dried oregano
1 teaspoon sea salt
2 teaspoons fresh ground pepper
4 pounds pork butt -- cut in 3" cubes
1 pound banana leaves , softened over low flame -- or foil
2 white onions -- sliced 1/2" thick
5 roma tomato -- sliced 1/2" thick
4 Anaheim chili pepper, roasted -- peeled and sliced in
-- strips
Pickled onions -- optional

In a med. bowl, mash together the achiote paste, garlic, orange juice,
lime juice, bay leaves, cumin, cinnamon, thyme, oregano, salt and pepper
with a fork. Add the pork, toss to evenly coat and marinate, at room
temp., at least 4 hrs.

Preheat oven to 300 degrees. Heat a dry castiron skillet over high heat.
Char the onion until blavkened on both sides. Then char the tomatoes on
both sides. Reserve.

Line a large baking dish with one layer of the banana leaves or foil.
Arrange pork in an even layer and top with the onions, tomato, chilies and
all the marinade. Cover with more banana leaves and wrap the dish tightly
in foil.

Bake 2-1/2 to 3 hrs. or until the pork is tender and moist. Remove from
oven and let sit 10 min. Unwrap and serve with pickled onions.

[sneezles]

Could it have been pork picadillo?

[beckms]

Originally posted by sneezles
Could it have been pork picadillo?

I'm not sure...I've never had picadillo, so I don't know what it's like. I'll search for some recipes.

[beckms]

Originally posted by Terrytx
Two Hot Tamales are from California and this could be done in a crockpot.



Thanks, Terry! This looks really tasty. I wonder if the achiote paste could be omitted, or subbed with paprika or something?

[sneezles]

Picadillo can mean different things but mostly it's a stew type dish usually using a ground meat but there are recipes using chunks of meat. This one calls for chicken but the other white meat can easily be subbed. Now this one calls for a jerk pre-made rub but there are recipes for making it at home and that way you can control the heat. It would also be easy to convert to a crockpot recipe. after browning the pork in a skillet then add to the crockpot. Next sauté the onions and peppers...pretty much continue as the recipe directs but add it all to the crockpot and cook on low about 6 hours? Sounds like I might need to try this. I will say that this recipe got very high reviews.

Cubano Chicken with Spicy Currant Picadillo


1 tablespoon Jamaican jerk seasoning
2 teaspoons ground cumin
2 teaspoons paprika
3 tablespoons olive oil, divided
6 boneless skinless chicken breast halves
1 medium onion, chopped
1/2 cup seeded and chopped green bell peppers
1 (12-ounce) jar red currant jelly
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
1 1/2 teaspoons Tabasco sauce
1 1/2 cups seeded and diced plum tomatoes
1/3 cup pimento stuffed olives, chopped
2 tablespoons currants
2 tablespoons capers, drained
2 tablespoons chopped fresh basil
2 sprigs basil
lemon wedges (to garnish)

1. COMBINE jerk seasoning, cumin and paprika in small bowl.
2. Stir in 1 1/2 tablespoons oil to form a paste.
3. Rub paste over both sides of chicken.
4. Heat remaining oil in large nonstick skilled over medium heat until hot.
5. Add chicken; cook for 5 minutes.
6. Turn, continue to cook for 4 minutes.
7. Transfer to a plate; cover and keep warm.
8. ADD onion and bell pepper to skillet.
9. Cook, stirring frequently, over medium high heat for 3 minutes.
10. Add jelly, Worcestershire sauce, vinegar and Tabasco sauce.
11. Cook until jelly melts, about 1 minute.
12. Add tomatoes, olives, currants and capers; cook for 3 minutes.
13. Reduce heat to medium; return chicken to skillet and turn to coat.
14. Cover, and continue to cook until chicken is cooked through, about 10 minutes.
15. TRANSFER chicken to serving plates; top with Currant Picadillo mixture.
16. Sprinkle with chopped basil.
17. Garnish with basil and lemon wedges.

[Gail]

I use achiote a lot and though it's used primarily for color, it has a very subtle flavor, hardly noticeable. I would say if for some reason you don't want to use it, leave it out. (You could probably use turmeric, but I think I'd just skip it.)

It's a pity your dad couldn't give you any more idea about the dish he ate. Your basic latino rub usually includes things like garlic, oregano and comino with a bit of either vinegar or olive oil, but it's the crockpotting thing which baffles me-- probably because I'd be much more inclined to crockpot a cheaper cut of meat and would much more inclined to grill or roast such a nice lean cut of meat as tenderloin. And of course mentioning it was here in California doesn't really shed much light, since we've got people and foods from all over Latin America.

If it wasn't necessarily tenderloin, is he sure he didn't simply have carnitas? (If that's even remotely a possibility, Wendy has just posted a crockpot recipe for it. It's got some citrus in it, but I wouldn't think the juice of two fruits would be enough to do much more than nuance the flavor. Of course, you could always ask Wendy...)

Good luck!

[beckms]

I know, it's vague. I'll try to get more info. I was a bit surprised at the use of tenderloin, too. But my dad sees the crockpot as cooker-of-all-things, no matter what. Also, he's not well-versed in Latin-American ingredients or dishes, he just knows when things taste "Mexican-y". :rolleyes:

Is it any surprise that I thought all Mexican food was like Taco Bell until I moved to Houston?:p