Lechón-Style Pork Tenderloin with Achiote

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender pork marinated in a vibrant achiote-citrus blend, roasted until caramelized and juicy for a flavorful centerpiece. This Puerto Rican-inspired grilling recipe, ready in about 55 minutes, pairs pork tenderloin, achiote paste, orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 30 min Serves 4 Puerto Rican cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 1.5 lbs pork tenderloin dry with paper towels. In a bowl, combine 3 tbsp achiote paste, 1/4 cup orange juice, 4 minced garlic cloves, 1 tbsp olive oil, 1/2 tsp ground cumin, and 3/4 tsp salt to create a thick marinade.
  2. Step 2: Rub the marinade evenly over the pork tenderloin, ensuring every surface is coated. Cover and refrigerate for 2 hours (or marinate up to overnight for deeper flavor).
  3. Step 3: Preheat oven to 400°F (200°C). Place marinated pork in a roasting pan and roast for 25 minutes until the internal temperature reaches 145°F (63°C), basting once with pan juices halfway through.
  4. Step 4: Remove from oven, tent loosely with foil, and let rest for 10 minutes. During resting, stir 2 tbsp chopped fresh oregano into the pan juices to create a quick glaze.
  5. Step 5: Slice pork into 1/2-inch medallions and drizzle with the reserved pan juices to serve.

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