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Grilled Pork Tenderloin al Pastor with Avocado Crema


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  • Avocado Crema:
  • 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
  • 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



Step 1

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:
For the 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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