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Achiote Spice Rubbed Pork Tenderloin

For the Rub
1 tbsp achiote paste
juice from 1/2 lime
1 tsp cumin
1/2 tsp chile powder
1 tsp kosher salt
1/2 tsp freshly cracked black pepper

1 large pork tenderloin
1 tsp canola oil

Mix together all ingredient for the rub in a small bowl. Spread the rub evenly over all surfaces of the pork tenderloin, massaging the rub into the meat. Wrap the spice-rubbed tenderloin in plastic wrap and place in fridge. Allow pork to marinate w/ the rub for at least 1 hour before grilling.

Preheat grill to medium-high heat. Remove pork from the plastic wrap and drizzle with canola oil. Place pork on preheated grill. Grill pork about 15-20 minutes, until an internal thermometer reads about 145 degrees. Turn the pork a quarter turn about every 5 minutes to get a nice sear on all areas and evenly cook the pork through.

Remove from heat and let rest 10 minutes before slicing and serving. Enjoy

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Achiote Spice Rubbed Pork Tenderloin
http://www.whatwereeating.com/recipes/achiote-spice-rubbed-pork-tenderloin/

Black Bean Banana Sauce

1 tsp canola oil
1/2 small yellow onion, diced
1 clove garlic, minced
1/2 tsp ground cumin
1/2 tsp chile powder
2/3 cup cooked black beans
1/2 banana, peeled (eat the other half!)
juice from 1 lime
1 cup water
1/2 - 1 tsp habanero hot sauce - depending on how hot you like it! (we use Castillo but you can sub any hot sauce)
kosher salt and freshly cracked black pepper

Place canola oil in a small saute pan over medium heat. Once the oil and pan have preheat, add the onion. Sweat the onion over medium heat until translucent, about 7-10 minutes. Add garlic to the pan. Saute another 1 minute. Add cumin, chile powder and black beans to the pan. Heat the black beans through, about 3-5 more minutes.

Transfer contents into the bowl of blender/food processor. Add the banana, lime juice, water and hot sauce. Puree until smooth. Taste and adjust seasonings with kosher salt and freshly cracked black pepper as desired. Strain sauce through a fine mesh sieve. Do not push larger particles through. Ideally the sauce will have a silky velvety texture! If the sauce is too thick simply thin with more water. Goes great with achiote spice rubbed pork tenderloin. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Achiote Spice Rubbed Pork Tenderloin
http://www.whatwereeating.com/recipes/achiote-spice-rubbed-pork-tenderloin/