Pork Tenderloin Al Pastor Bowl
Mexicanlunch pork tenderloin al-pastor mexican achiote freeze-ready batch dairy-free

Pork Tenderloin Al Pastor Bowl

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4.8 · (50 ratings)
restaurant6 servings — eat 4, freeze 2
schedulePrep 20 min
bolt480 kcal
Yield6 servings — eat 4, freeze 2
Calories480 kcal
Prep Time20 min
Cost/Serving

~$3.00 CAD per serving (estimate)

Ingredients

  • 900 gPork tenderloin fillet, sliced into thin rounds ~5mm (pork & marinade)
  • 300 gDry jasmine rice (pork & marinade)
  • 3 tbspAchiote paste (or annatto powder + paprika) (pork & marinade)
  • 2 peppers + 2 tbspChipotle peppers in adobo + adobo sauce (pork & marinade)
  • ½ cupPineapple juice (from can below) (pork & marinade)
  • 3 clovesGarlic, minced (pork & marinade)
  • 1 tsp eachGround cumin + dried oregano (pork & marinade)
  • 1 tspSmoked paprika (pork & marinade)
  • 1 limeLime juice (pork & marinade)
  • 2 tbspOlive oil (pork & marinade)
  • 1 cupFresh or canned pineapple chunks (to serve)
  • 4Green onions, sliced (to serve)
  • Fresh cilantro (to serve, large handful)
  • 2Limes, cut into wedges (to serve)

Nutrition / serving

  • Calories480 kcal
  • Protein40 g
  • Carbs50 g
  • Fat12 g
  • Fiber3 g

Cost Estimate

~$3.00 CAD per serving (estimate)

Instructions

01 check_circle

Marinate pork

Whisk all marinade ingredients together. Add pork slices, toss to coat. Marinate minimum 30 min (overnight improves flavour significantly).

02 check_circle

Cook jasmine rice

Rinse, combine 300 g rice + 480 ml water. Boil, reduce, cover, cook 15 min. Rest 5 min. Fluff.

03 check_circle

Sear the pork

Heat a large skillet or grill pan over HIGH heat. Add marinated pork in a single layer (work in batches). Sear 2 min undisturbed, then toss. Cook 2 min more until caramelised and just cooked through. The marinade should char slightly at the edges — this is the hallmark of al pastor.

04 check_circle

Warm pineapple

In the same pan off heat, add pineapple chunks. Toss quickly with residual heat to warm and slightly caramelise.

05 check_circle

Serve & portion

Serve pork over jasmine rice, topped with pineapple, green onions, cilantro, and a generous squeeze of lime. Divide into 6. Freeze 2.

ac_unit

Freeze & Reheat

Freeze pork only — not the rice or pineapple. Portion 2 servings into airtight containers. Freeze up to 2 months. Reheat at 70% microwave power 3 min. Make fresh rice and top with fresh pineapple when serving.

Chef's Cool Facts

Lebanese Roots in Mexico

Al pastor evolved from Lebanese shawarma — Lebanese immigrants introduced the vertical spit to Mexico in the early 20th century. The Mexican adaptation swapped lamb for pork and added achiote and chili.

Natural Red-Orange Colour

Achiote (annatto) gives al pastor its vivid red-orange colour. The pigment (bixin) is natural, from the seeds of the Bixa orellana shrub, used as a natural food dye in Mesoamerica for thousands of years.

Bromelain Tenderiser

Pineapple contains bromelain, a protease enzyme that partially breaks down surface proteins in meat, contributing to tenderness in the marinade.

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