Grilled Pork Tenderloin Al Pastor With Avocado Crema
Serves: 3
Santos Walker
1 January 1970
Based on User reviews:
43
Spice
56
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
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
3
Reserve about 1/2 cup of the marinade for glazing
4
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
5
Heat a grill to high heat; clean and oil the grill grates
6
Thread the onion rounds on the skewers, drizzle with oil and season with salt and pepper
7
Grill the onions, developing a deep char on each side, about 10 minutes per side
8
Set aside to cool
9
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
10
Transfer to a plate, tent loosely with foil and rest for 5 minutes
11
Mince the cooled onions and season again
12
Slice the pork and serve with a dollop of Avocado Crema and garnished with chopped cilantro and charred onions
13
Put the cilantro, Mexican cream, avocado and lime zest and juice in a food processor and run until smooth
14
Season with salt and pepper
15
Cover with plastic wrap pressed on top until serving, to keep the avocado from browning