Pastor Peruano Tenderloin Recipe

Trim and butterfly

Trim excess fat and silver skin from the pork tenderloin. If the tenderloin is uneven, butterfly or pound lightly to an even 1-inch thickness for even cooking.

Make marinade

In a bowl, whisk together achiote paste, annatto or neutral oil, minced garlic, white vinegar, orange juice, ground cumin, dried oregano, kosher salt, and black pepper until smooth.

Marinate pork

Place the pork in a resealable bag or shallow dish. Pour the marinade over the pork, massage to coat thoroughly, and refrigerate 1–4 hours (overnight for deeper flavor). Remove from fridge 20 minutes before cooking to come toward room temperature.

Combine aji panca paste, red wine vinegar, soy sauce, olive oil, honey, smoked paprika, water, and salt in a small bowl. Whisk until smooth. Taste and adjust sweetness or salt. Reserve half of this sauce to brush on the pork while cooking and the other half to serve alongside the tacos.

If using fresh huacatay, rinse and remove large stems. In a blender or food processor, combine huacatay (or cilantro + basil substitute), cilantro, lime juice, garlic, aji amarillo paste, evaporated milk or plain yogurt, olive oil, salt, and black pepper. Blend until smooth and creamy. If the sauce is too thick, add 1–2 tablespoons water or additional olive oil to reach a drizzling consistency. Chill until ready to serve.

Prepare pineapple: if not pre-chunked, core and cut fresh pineapple into 1/2-inch chunks. Keep chilled. Thinly slice white onion and roughly chop cilantro. Place each in small bowls for assembly.

Optional quick pickle for onions (optional): Toss sliced onions with 1 teaspoon lime juice and a pinch of salt and let sit 10 minutes to soften and slightly pickle.

Warm tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in a towel and heat in a 350°F (175°C) oven for 5–7 minutes. Keep wrapped to stay pliable. Wash and separate butter lettuce leaves if using as wraps.

Preheat a grill, grill pan, or skillet to medium-high heat (about 400°F/200°C). Brush grates or pan with oil to prevent sticking.

Sear and roast: Place marinated pork on the hot grill or pan and sear 2–3 minutes per side until a good char forms. Reduce heat to medium and continue cooking, turning occasionally and brushing with reserved anticuchera sauce, until internal temperature reaches 145°F (63°C) (about 10–12 minutes total depending on thickness). Use an instant-read thermometer for accuracy.

Rest and slice: Transfer pork to a cutting board, tent loosely with foil, and rest 5–7 minutes. Slice thinly across the grain into 1/4-inch slices for tacos.

Season chicken: Toss thinly sliced chicken with salt and pepper.

Cook chicken: Heat vegetable oil in a skillet over medium-high heat. Add chicken in an even layer and cook 3–5 minutes, stirring occasionally, until cooked through and lightly browned. Remove from heat and keep warm.

Make spicy mayo: In a small bowl, mix mayonnaise, sriracha, and lime juice until smooth. Adjust heat to taste. Spread or drizzle on warm cooked chicken when assembling tacos.

Build tacos: Place warmed tortilla or butter lettuce leaf on a plate. Lay 2–3 slices of pork (or a portion of cooked chicken) on the base.

Top: Spoon or drizzle anticuchera sauce and huacatay sauce over the meat. Add a few pineapple chunks, a sprinkle of thinly sliced white onion, and chopped cilantro. Finish with a squeeze of lime and a light drizzle of extra virgin olive oil and optional toasted sesame seeds.

Serve: Serve immediately with extra anticuchera and huacatay sauces on the side and lime wedges. Leftover pork keeps 2–3 days refrigerated.