Grilled Pork Tenderloin al Pastor with Avocado Crema

While working on a hobby project in the basement earlier today (a different post for my main blog), I was watching the Food Network (The Kitchen), and saw a recipe that made me say "that's dinner for tonight."

The recipe was Grilled Pork Tenderloin al Pastor with an avocado crema. Yum. Thanks to Jeff Mauro.

This is a simple recipe (the best kind), with a minimum of ingredients and not a ton of prep work.

The pork tenderloins were marinaded for 2-3 hours in a blender-ed combination of pineapple juice, chipotle chilis in adobo sauce, garlic, salt and achiote paste. As a short cut to the true achiote paste, I used two packets of Goya brand achiote seasoning powder (and the result was terrific).

The avocado crema was blender-ed combination of 1.5 avocados, part of a bunch of cilantro, a half cup or so of sour cream, some salt and pepper, a lime's zest and juice, plus a little water and olive oil to thin it down.

Grilled Pork Tenderloin al Pastor with Avocado Crema

The result was fabulous. I cooked the tenderloins (3 of them) on a 350-ish degree grill for 10 minutes on each side. They rested for ten minutes while we steamed some broccoli.

We served it, as is often the case in our semi-Asian family, with white rice (and a glass of Chardonnay...).

Highly recommended. Complex rich flavors with minimal prep and not too many ingredients. If you can't find achiote powder or paste, you could use salt, pepper and garlic powder and you'd be OK...

Try this, you won't regret it.