Recipe

		Grilled Pork Tenderloin al Pastor with Avocado Crema
		Serving Size - 6
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

1 cup pineapple juice

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

Freshly ground black pepper

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

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 or more in the fridge, rotating if necessary halfway through. Heat a grill to high heat; clean and oil the grill grates. 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. Slice the pork and serve with a dollop of Avocado Crema and garnished with chopped cilantro 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.