Did you know that today is National Pink Day? Depending upon the site you choose, it has as many reasons for celebrating as there are shades of pink in the world. Once upon a time, pink wasn’t even associated with the gender of a child.
How pink is used in a sentence, its meaning also varies. If you are in the pink of things, or the pink of health – then good for you! Seems you are in your top form health-wise. Oh, but to receive a pink slip isn’t so great. You’ve been let go from your job. Maybe you were working a Pink-Collar job, which indicates duties typically classified as “woman’s work” My favorite is seeing pink elephants – that’s a good indication you need to be cut off from the bar.
Today also happens to be a Tuesday, which means we’re serving up something delicious with that south of the border influence. At first I was stumped – what to do for Pink Day that also has a Mexican flavor. That’s when I realized sipping something pink after dinner would be perfect.
A few years back my sister gave me a bottle of Tequila Rose for my birthday. It’s a creamy shot of tequila that happens to be pink. Wow – I was hooked. You can drink it straight, blend it in a margarita, or make one heck of a Adult-only Strawberry Milk Shake. Today we’ll just be enjoying a shot at the end of the evening as we relax, savoring the joy of just being together. Oh but I’m getting ahead of myself. We’ve got supper to make.
Before we get into the kitchen, I just want to say I am so glad Kiddo introduced this old gal to Amazon. I cannot think of much that I want or need that cannot be delivered through them. This recipe called for a particular spice I had not found in my regular grocery store or any of the Latino markets we frequent. Oh but I could get it through Amazon, and in my hands the very next day. What an amazing time to be alive! Now before you start, we always look to local businesses first. When that fails, then it’s Amazon to the rescue. I’m glad because I sure wouldn’t want to harvest the seeds from an Achiote tree, then do whatever it takes to create Annatto Powder with it.
Yucatan Grilled Pork Tenderloin
2 Oranges
2 Lemons
2 Limes
6 Garlic Cloves
1/2 tablespoon Kosher Salt
1 teaspoon Annatto Powder
1 teaspoon Chipotle Pepper
1 teaspoon Cumin
1/2 teaspoon Cayenne Pepper
1/2 teaspoon crushed Mexican Oregano
Black Pepper to taste
1 lb Pork Tenderloin, trimmed
1 tablespoons Spicy Olive Oil
Sprinkle Annatto Powder just before grilling
Juice the oranges, lemons, and limes in a bowl. Peel and mince garlic, add to the bowl. Season with kosher salt, annatto powder, chipotle powder, ground cumin, cayenne, oregano, and black pepper. Whisk until well blended.
Cut the tenderloin in half crosswise; then butterfly each half lengthwise. Place butterflied pork in a marinating container. Pour half of the marinade over the pork. Turn over, pour the remaining marinade over the meat. Refrigerate for a minimum of 4 hours, but no more than 6 hours.
Transfer the pork from marinade to a paper-towel-lined bowl to absorb most of the moisture. Discard paper towels. Drizzle oil and a bit more annatto powder on the pork.
Heat an outdoor grill for medium-high heat and lightly oil the grate.
Place pork evenly spaced apart on a hot grill. Allow meat to sear onto the grate until pieces can be easily turned, 4 or 5 minutes. Turn and grill on the other side another 4 or 5 minutes. An instant-read thermometer inserted into the center should read 135 to 140 degrees. Transfer onto a serving platter and allow meat to rest about 5 minutes before serving.
Mexican Rice and Beans
1/2 Yellow Onion
2 (15 oz) cans Whole Black Beans
1-1/2 tablespoons Olive Oil
2 cups Jasmine Rice
3 cups Vegetable Stock
1-1/2 cups Tomato Salsa, mild or hot
1 teaspoon Cumin
1 teaspoon Smoked Paprika
Salt to taste
Cilantro snipped for garnish
Cut onion in half from root to tip. Reserve half for another purpose. Peel and finely dice remaining half. Rinse beans, drain well, set aside.
In a large pot, sauté the diced onion in the oil for 3-4 minutes over medium heat, then add rice, stock, salsa, cumin and paprika. Stir, then bring to a boil, lower heat, cover and simmer for about 20 minutes until the rice is cooked.
Once the rice is cooked, stir in the drained/rinsed beans. Add more salt to taste. Let it sit for at least 10 minutes before serving. Warm tortillas to serve with this amazingly simple yet delicious supper. And enjoy that shot of Tequila Rose – after all today is National Pink Day!
I am the light of the world, says the Lord;
whoever follows Me will have the light of life.
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