Chef John's Grilled Yucatan Pork

Combine freshly squeezed orange juice, lemon juice, and lime juice in a bowl. Add minced garlic, kosher salt, annatto powder, chipotle powder, ground cumin, a pinch of heat from cayenne pepper, dried oregano, and freshly ground black pepper. Whisk the mixture until it's smooth and well combined.

Cut the tenderloins into two equal halves, both crosswise and lengthwise. Place these pieces in a bowl with the marinade and make sure they're fully coated with the flavorful mixture. Cover the bowl with plastic wrap, ensuring that the wrap is pressed firmly onto the surface of the meat. Alternatively, transfer the mixture to a resealable plastic bag for easier storage.

Refrigerate the marinated pork tenderloins for 4 to 6 hours, allowing them to absorb all the flavors.

After marinating, remove the pork pieces from the marinade and place them in a paper-towel-lined bowl to absorb any excess moisture. Discard the used paper towels.

Drizzle a small amount of vegetable oil over the pork, followed by an additional sprinkle of annatto powder for extra flavor.

Preheat your outdoor grill to medium-high heat and lightly oil the grill grates with a brush.

Arrange the pork pieces evenly on the hot grill, leaving some space between each piece. Allow the meat to sear onto the grates for 4 or 5 minutes, or until it's easily flipped. Flip and grill the other side for another 4 or 5 minutes, or until an instant-read thermometer inserted into the center reads 135 to 140 degrees F (63 degrees C). Transfer the cooked pork onto a serving platter and let it rest for about 5 minutes before serving.