Best Grilled Pork With Avocado Salsa Recipes

Grilled Pork Tenderloin al Pastor with Avocado Crema image

Provided by Jeff Mauro, host of Sandwich King

Time 3h15m

Yield 10 to 12 servings

Number Of Ingredients 16

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

Steps:

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.
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.

Hot Chile Grilled Pork Rounds with Avocado-Mango Salsa over Couscous image

Provided by Robin Miller : Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 cup diced ripe mango
1 cup diced ripe California avocado
2 tablespoons minced red onion
2 tablespoons fresh lime juice
2 tablespoons freshly chopped cilantro leaves
1 tablespoon finely chopped and seeded jalapeno pepper
1/4 teaspoon ground cumin
Salt and freshly ground black pepper
2 cups reduced-sodium chicken broth
1 (10-ounce) box couscous
12 ounces cooked sliced pork tenderloin rounds (1/2-inch thick rounds)
1 tablespoon hot chili oil

Steps:

In a medium bowl, combine mango, avocado, onion, lime juice, cilantro, jalapeno, and cumin. Mix well. Season, to taste, with salt and black pepper.
In a saucepan, bring chicken broth to a boil. Add couscous, stir and cover. Remove from heat. After 5 minutes remove cover, fluff with a fork.
Meanwhile, set a stove-top grill pan over medium-high heat to preheat. Brush both sides of pork slices with hot chili oil and season with salt and black pepper. Add slices to hot pan and cook 1 to 2 minutes per side, until golden brown.
Serve pork over couscous with salsa spooned on top.

Chipotle Grilled Pork Tenderloin W/ Strawberry-Avocado Salsa image

Provided by Please Delete

Categories Pork

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons minced chipotle chiles in adobo
2 tablespoons fresh lime juice
3/4 cup sliced onion
2 garlic cloves, crushed
1 1/2 lbs pork tenderloin
1/2 teaspoon salt
cooking spray
1 quart fresh strawberries, rinsed hulled and quartered
2/3 cup of peeled and chopped avocado (about 1/2 large)
2 tablespoons thinnly sliced scallions
2 tablespoons of chopped fresh cilantro
2 tablespoons fresh lime juice
1/4 teaspoon salt

Steps:

For the Tenderloin:.
In a large ziplock bag combine chipotle chiles, lime juice, onion and garlic. Add pork, then seal and marinate in the refrigerator for two hours, turning bag occasionally.
When ready to cook, preheat gas grill to high.
Lightly coat the rack with cooking spray.
Remove pork from bag and discard marinade. Sprinkle the pork evenly with salt.
Place pork on on the rack and grill over indirect heat, turning occasionally for 20 minutes or until inside core temp of 150 degrees.
Remove from heat and let stand for 10 minutes.
Slice crosswise.
For the Salsa:.
In a medium bowl, combine the strawberries, avocado, scallions, cilantro, lime juice and salt.
Toss gently.
Serve immediately with the sliced pork.

Spiced Pork Tenderloin and Avocado Salsa image

Yield Serves 6

Number Of Ingredients 6

2 1/2 tablespoons coarse salt
1 tablespoon ground allspice
1 tablespoon cayenne
3 (3/4-pound) pork tenderloins
1 tablespoon oil
Accompaniment:Pineapple-Avocado Salsa

Steps:

Preheat oven to 400°F.
Stir together salt, allspice, and cayenne. Pat pork dry and sprinkle spice rub all over pork, pressing to adhere.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown pork, 1 tenderloin at a time, on all sides, about 1 minute each. Transfer as browned to a large roasting pan and arrange 2 inches apart.
Roast in middle of oven until an instant-read thermometer inserted diagonally 2 inches into center of each tenderloin registers 155°F, 20 to 25 minutes. Let pork stand 5 minutes before slicing.