Al Pastor Glazed Petite Tender

Al Pastor Glazed Petite Tender

Though traditionally pork, the Al Pastor brought to Mexico from Lebanon was originally red meat. This dish goes back to its red meat roots, but taps into the trending Petite Tender beef cut, which is basted and glazed in sauce made from Cattlemen’s® Original Base BBQ Sauce, McCormick Culinary® Ground Ancho Chile Pepper and crushed pineapple.

2 beef Petite Tenders (about 2 pounds)
1/2 cup Cattlemen's® Original Base BBQ Sauce
1/2 cup canned crushed pineapple
3 tablespoons McCormick Culinary® Ground Ancho Chile Pepper
1 tablespoon caramelized onion
1 teaspoon roasted garlic
4 bolillo rolls, sliced lengthwise, toasted


Grilled fresh pineapple slices, pickled onions, shredded lettuce (optional)

  1. Preheat oven to 325°F. Combine Cattlemen's® Original Base BBQ Sauce, pineapple, McCormick Culinary® Ground Ancho Chile Pepper, onion and garlic in blender container. Cover; pulse on and off until pureed. Pour half into bowl, cover and refrigerate.
  2. Coat beef Petite Tenders in remaining BBQ mixture. Place tenders on rack in shallow roasting pan. Do not add water or cover. Roast in 325°F oven. Remove tenders when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer tenders to carving board; tent loosely with aluminum foil. Let stand 20 to 25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
  3. Spread reserved BBQ mixture evenly over cut sides of each roll. Thinly slice tenders. Place beef on bottom of rolls. Top with pineapple, onions, and lettuce.

Nutrition information per serving: 765 calories; 28 g fat (10.2 g saturated fat; 11.8 g monounsaturated fat; 1.7 g trans. fat; 2.2 g polyunsaturated fat); 144 mg cholesterol; 1001 mg sodium; 841 mg potassium; 70.5 g carbohydrate; 3.5 g fiber; 55 g protein; 12.5 mg niacin; 1 mg vitamin B6; 10.3 mcg vitamin B12; 9.4 mg iron; 103.5 mcg selenium; 16.6 mg zinc; 200 mg choline; 1.7 g trans. fat; 2.2 g polyunsaturated fat.