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PEPPERED PORK TENDERLOIN WITH AVOCADO BISCUITS
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Ingredients

  • 0.000

    Peppered Pork Tenderloin

  • 2.000 2
    CALIFORNIA AVOCADOS, peeled
  • 3.000 3 Tbsp.
    olive oil
  • 0.500 ½ tsp.
    salt
  • 0.500 ½ tsp.
    ground black pepper
  • 0.500 ½ tsp.
    ground red pepper, divided
  • 0.750 ¾ tsp.
    ground cumin, divided
  • 1.500 1 ½ lbs.
    PORK Tenderloin
  • 0.250 ¼ cup
    mayonnaise
  • 0.000

    Avocado Biscuits

  • 2.500 2 ½ cups
    biscuit mix
  • 1.000 1
    (3-ounce) package cream cheese
  • 0.250 ¼ cup
    shortening
  • 1.000 1
    CALIFORNIA AVOCADO, peeled and mashed
  • 0.750 ¾ cup
    milk

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Instructions

  1. Peppered Pork Tenderloin
  2. Mash avocados in a medium bowl.
  3. Stir in oil, salt, black pepper, 1/4 teaspoon red pepper, and 1/2 teaspoon cumin.
  4. Rub mixture evenly over tenderloins.
  5. Grill, covered with grill lid, over high heat (450° to 500°) 15 minutes on each side or until a meat thermometer inserted into thickest portion registers 160°.
  6. Cut into 1/2 inch slices.
  7. Stir together mayonnaise, remaining 1/4 teaspoon red pepper, and remaining 1/4 teaspoon cumin.
  8. Spread mixture over Avocado Biscuits, and top with pork slices.
  9. Avocado Biscuits
  10. Place biscuit mix in a large bowl.
  11. Cut in cream cheese and shortening with a pastry blender until mixture is crumbly.
  12. Stir in avocado and milk until biscuit mix is moistened.
  13. Turn dough out onto a lightly floured surface; knead dough 5 to 6 times or until no longer sticky.
  14. Pat or roll dough to 1/2-inch thickness; cut with a 2 1/2-inch round cutter, and place on a lightly greased baking sheet.
  15. Pat or roll scraps, and repeat procedure.
  16. Bake at 400° for 12 minutes or until golden

Nutrition information per serving

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