Servings: 6 to 8
Annatto seeds (also known as achiote), which Chef Lamas uses in his spice rub, are an integral part of Latin American cooking, for their earthy, slightly peppery flavor and their ability to impart a rich yellowish red color to food. Serve the pork loin with Pecan-Apricot Rice.
Recipe adapted from Moveable Feast with Fine Cooking.
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