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Spicy Grilled Pork Loin with Peach Salsa

Scott Phillips

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.


  • 1/2 cup olive oil; more for the grill
  • 1/2 cup fresh lime juice (from about 3 large)
  • 1/4 cup bourbon
  • 8 chipotle chiles in adobo, chopped
  • 2 habanero chiles, seeds and ribs removed, finely chopped (1-1/2 Tbs.)
  • 1 Tbs. minced garlic, about 3 cloves
  • 1 tsp. annatto seeds
  • 3 lb. boneless pork loin
  • 1 lb. ripe peaches, peeled, pitted, and cut into 1/4-inch dice
  • 1/2 small red onion, halved lengthwise and thinly sliced crosswise
  • 2 Tbs. finely chopped fresh cilantro
  • 1 Tbs. apple cider vinegar
  • Kosher salt and freshly ground black pepper
  • Flaky sea salt, such as Maldon


  • In an 8×8-inch baking dish, combine the olive oil, 6 Tbs. of the lime juice, the bourbon, chipotles, all but 1/2 tsp. of the habaneros, the garlic, and annatto seeds. Add the pork and turn to coat. Cover, transfer to the refrigerator, and marinate, turning occasionally, for at least 4 hours and up to overnight.
  • Let the pork sit at room temperature for 1 hour before grilling. Prepare a charcoal or gas grill fire for indirect cooking over medium-high heat (400°F to 475°F). Brush and oil the grill grates.
  • Remove the pork from the marinade, wipe off any solids, and discard the marinade. Transfer the pork to the hot side of the grill and sear on the top and bottom until grill marks form, about 5 minutes per side. Lower the grill to medium heat (350°F to 375°F) and move the pork to the cooler side of the grill. Cook, turning occasionally, until an instant-read thermometer inserted into the center of the roast registers 130°F, 1 to 1-1/2 hours. Transfer to a cutting board, tent with foil, and let sit for at least 15 minutes.
  • In a medium bowl combine the peaches, onion, cilantro, the remaining 2 Tbs. lime juice, vinegar, the reserved 1/2 tsp. habanero chile, 1/4 tsp. salt, and a pinch of black pepper. Season to taste with more salt and pepper.
  • Cut the pork into 3/8-inch-thick slices and transfer to a serving platter. Sprinkle with sea salt. Spoon the peach salsa evenly on top of the pork and serve with Pecan-Apricot Rice.


Recipe adapted from Moveable Feast with Fine Cooking.


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