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Canyon Breeze Restaurant &
Canyon Café Deli

Culinary Education & Services

Recipe of the Month

Fire Grilled Achiote Pork Loin
with Wilcox Peach Relish

Ingredients
16 oz	Pork Tenderloin, Trimmed of all Fat
6 T	Achiote Orange Marinade (see recipe)
4 C	Diced Fresh Peaches
1 1/4 C	Red Pepper, Fine Diced
6 T	Red Onion, Minced
4 T	Fresh Basil, Chopped
4 T	Raspberry Vinegar

Yield: About 48 oz.
Servings: 4
serving Size: 12 oz.

Directions

Marinate the pork in the achiote marinade for 3 hours
Pre-heat saute pan; saute red onion, pepper, and peach for about 30 seconds
Deglaze with raspberry vinegar
Reduce until syrupy
Toss with fresh basilGrill pork and top with the peach relish

Recipe Nutrient Analysis: Single Serving
Calories: 338	Net Carbs: 25g	Protein: 34g
Fat: 10g	Saturated Fat: 2g	Cholesterol: 90mg
Sodium: 357mg	Fiber: 5g	NC-P-F Ratio: 31-42-27

Achiote Orange Marinade
1 1/4 C	Achiote Paste
1 1/4 C	Orange Juice
5 fl oz	Lime Juice, Raw
3/4 C	Olive Oil
1 C	Cilantro, Chopped

Yield: About 1 Qt.
Servings: 43
serving Size: 1 1/2 T

Directions

Combine all ingredients

Recipe Nutrient Analysis: Single Serving
Calories: 54	Net Carbs: 1g	Protein: trace
Fat: 4g	Saturated Fat: 1g	Cholesterol: 0mg
Sodium: 291mg	Fiber: trace	NC-P-F Ratio: 11-1-88

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