Grilled Pork Tenderloin al Pastor with Avocado Crema
- Difficulty: Easy
- Servings: 10 to 12
- Nutritional Information per Serving (1 of 10 servings): Calories 258, Total Fat 12 g, Saturated Fat 3 g, Carbohydrates 10 g, Dietary Fiber 3 g, Sugar 4 g, Protein 28 g, Cholesterol 87 mg, Sodium 563 mg
- Total Time: 3 hours 15 minutes (including marinating, cooling, and resting)
- Active Time: 20 minutes
Transport your guests to Mexico with this show-stopping grilled pork tenderloinsmoky, vibrant, and crowned with a silky avocado crema that melts into every juicy bite.
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 pound each, trimmed of silver skin
- Neutral oil for greasing the grill grates and drizzling
- 1 medium yellow onion, cut into 1-inch rounds
- Freshly ground black pepper
- Avocado Crema (see recipe below)
- Chopped fresh cilantro for garnish
Avocado Crema
- cup fresh cilantro
- cup Mexican cream or sour cream
- 1 avocado, chopped
- 1 lime, zested and juiced
- Kosher salt and freshly ground black pepper
Special Equipment
- Metal or wooden skewers (soak in water before use)
Instructions
- Combine pineapple juice, achiote paste, chipotles, garlic, and 1 teaspoon kosher salt in a food processor and blend until smooth. Reserve approximately cup of this vibrant marinade for basting. Place the remaining marinade and pork tenderloins in a resealable plastic bag, ensuring the meat is fully coated. Refrigerate for 2 hours, turning the bag halfway through.
- Preheat the grill to high heat. Clean and oil the grill grates thoroughly.
- Thread the onion slices onto skewers, drizzle with oil, and season with salt and pepper. Grill until charred beautifully on both sides, about 10 minutes per side. Remove and let cool.
- Season the pork lightly with salt and pepper, then grill the tenderloins on all sides. Baste frequently with the reserved marinade, building a gorgeous golden-brown crust. Cook until the internal temperature reaches 145F, roughly 8 to 10 minutes per side. Transfer to a plate, tent loosely with foil, and rest for 5 minutes.
- Finely chop the cooled grilled onions and season to taste. Slice the pork and serve topped with a generous spoonful of Avocado Crema, garnished with fresh cilantro and charred onions.
Avocado Crema Preparation
- Place cilantro, Mexican cream or sour cream, chopped avocado, lime zest, and lime juice into a food processor. Blend until silky and smooth. Season with salt and pepper to taste. Cover with plastic wrap pressed directly on the surface to prevent browning until ready to serve.
