Grilled Pork Tenderloin al Pastor with Avocado Crema
- Level: Easy
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 258
- Total Fat
- 12
- Saturated Fat
- 3
- Carbohydrates
- 10
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 28
- Cholesterol
- 87
- Sodium
- 563
- Total: 3 hr 15 min (includes marinating, cooling and resting times)
- Active: 20 min
Ingredients
1 cup pineapple juice
One 1-ounce package achiote paste
4 chipotle chiles in adobo sauce
2 cloves garlic
Kosher salt
2 pork tenderloins, about 1 1/2 pounds each, trimmed of silver skin
Neutral oil, for oiling the grill grates and drizzling
1 medium yellow onion, sliced into 1-inch rounds
Freshly ground black pepper
Avocado Crema, recipe follows
Chopped fresh cilantro, for garnish
Avocado Crema:
1/2 cup fresh cilantro
1/4 cup Mexican cream or sour cream
1 avocado, chopped
1 lime, zested and juiced
Kosher salt and freshly ground black pepper
Directions
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.