Recipe courtesy of Jeff Mauro
Show: The Kitchen
Episode: Pool Party
Save Recipe Print
Total:
3 hr 15 min
(includes marinating, cooling and resting times)
Active:
20 min
Yield:
10 to 12 servings
Level:
Easy
Total:
3 hr 15 min
(includes marinating, cooling and resting times)
Active:
20 min
Yield:
10 to 12 servings
Level:
Easy

Ingredients

Avocado Crema:

Directions

Watch how to make this recipe.

Special equipment: metal or wooden skewers (soak in water before using)

Add the pineapple juice, achiote paste, chipotles, garlic and 1 1/2 teaspoons salt to a food processor and puree until uniform. Reserve about 1/2 cup of the marinade for glazing. Put the remaining marinade and the pork in a resealable plastic bag and marinate for 2 hours in the fridge, rotating if necessary halfway through.

Heat a grill to high heat; clean and oil the grill grates.

Thread the onion rounds on the skewers, drizzle with oil and season with salt and pepper. Grill the onions, developing a deep char on each side, about 10 minutes per side. Set aside to cool.

Lightly season the tenderloins once more, then grill on all 4 sides, frequently basting with the reserved marinade, until golden brown and the internal temperature registers 145 degrees F, 8 to 10 minutes per side. Transfer to a plate, tent loosely with foil and rest for 5 minutes.

Mince the cooled onions and season again. Slice the pork and serve with a dollop of Avocado Crema and garnished with chopped cilantro and charred onions.

Avocado Crema:

Put the cilantro, Mexican cream, avocado and lime zest and juice in a food processor and run until smooth. Season with salt and pepper. Cover with plastic wrap pressed on top until serving, to keep the avocado from browning.

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