Peppered Pork Tenderloin with Avocado Biscuits

Peppered Pork Tenderloin with Avocado Biscuits Recipe - Delicious and Healthy

Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Peppered Pork Tenderloin with Avocado Biscuits

This recipe combines the flavors of peppered pork tenderloin with creamy avocado biscuits for a delicious and satisfying meal. The tender pork is seasoned with a flavorful avocado mixture and grilled to perfection, while the biscuits are made with creamy avocado for a unique twist on a classic side dish.

History

This recipe was inspired by the desire to create a dish that combines the richness of avocado with the savory flavors of pork. The idea of using avocado in biscuits adds a creamy texture and subtle flavor that pairs perfectly with the peppered pork tenderloin.

Ingredients

Peppered Pork Tenderloin

2 california avocados, peeled
3 tbsp olive oil
0.5 tsp salt
0.5 tsp ground black pepper
0.5 tsp ground red pepper, divided
0.75 tsp ground cumin, divided
1.5 lb (680 g) pork tenderloin
0.25 cup mayonnaise

Avocado Biscuits

2.5 cups biscuit mix
1 (3 oz (85 g)) package cream cheese
0.25 cup shortening
1 california avocado, peeled and mashed
0.75 cup milk

How to prepare

Peppered Pork Tenderloin

Mash the avocados in a medium bowl.
Stir in the oil, salt, black pepper, 0.25 tsp of red pepper, and 0.5 tsp of cumin.
Rub the mixture evenly over the tenderloins.
Grill, covered with the grill lid, over high heat (450°F (232°C) to 500°F) for 15 minutes on each side or until a meat thermometer inserted into the thickest portion registers 160°F (71°C).
Cut the tenderloins into 0.5 inch slices.
Stir together the mayonnaise, remaining 0.25 tsp of red pepper, and remaining 0.25 tsp of cumin.
Spread the mixture over the avocado biscuits, and top with the pork slices.

Avocado Biscuits

Place the biscuit mix in a large bowl.
Cut in the cream cheese and shortening with a pastry blender until the mixture is crumbly.
Stir in the avocado and milk until the biscuit mix is moistened.
Turn the dough out onto a lightly floured surface; knead the dough 5 to 6 times or until it is no longer sticky.
Pat or roll the dough to a 0.5 inch thickness; cut it with a 2.5 inch round cutter, and place it on a lightly greased baking sheet.
Pat or roll the scraps, and repeat the procedure.
Bake at 400°F (204°C) for 12 minutes or until golden.

Variations

For a spicier kick, add some chopped jalapenos to the avocado mixture.
Substitute chicken breast or steak for the pork tenderloin for a different flavor profile.
Add some grated cheese to the biscuit dough for a cheesy twist.

Cooking Tips & Tricks

Make sure to grill the pork tenderloin over high heat to get a nice sear on the outside while keeping the inside juicy and tender.

- Be sure to let the pork rest for a few minutes before slicing to allow the juices to redistribute and keep the meat moist.

- When making the avocado biscuits, be careful not to overwork the dough to ensure a light and fluffy texture.

Serving Suggestions

Serve the peppered pork tenderloin with avocado biscuits alongside a fresh salad or roasted vegetables for a complete and satisfying meal.

Cooking Techniques

Grilling the pork tenderloin adds a smoky flavor and nice charred exterior, while baking the biscuits ensures a light and fluffy texture.

Ingredient Substitutions

If you don't have biscuit mix, you can make your own by combining flour, baking powder, salt, and shortening. You can also use store-bought biscuits as a shortcut.

Make Ahead Tips

The avocado mixture for the pork tenderloin can be made ahead of time and stored in the refrigerator until ready to use. The biscuit dough can also be made ahead and refrigerated until ready to bake.

Presentation Ideas

Arrange the sliced pork tenderloin on a platter with the avocado biscuits on the side for a beautiful presentation. Garnish with fresh herbs or a drizzle of balsamic glaze for an extra touch of elegance.

Pairing Recommendations

This dish pairs well with a crisp white wine, such as a Sauvignon Blanc or Chardonnay. For a non-alcoholic option, try serving it with a sparkling water infused with fresh citrus or herbs.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pork tenderloin in a preheated oven at 350°F (177°C) for about 10 minutes, or until heated through. The biscuits can be reheated in the oven at 300°F (149°C) for 5-7 minutes.

Nutrition Information

Calories per serving

Calories: 570 per serving

Carbohydrates

Carbohydrates: 32g per serving

Fats

Total Fat: 38g per serving

Saturated Fat: 10g per serving

Proteins

Protein: 32g per serving

Vitamins and minerals

This dish is a good source of vitamin C, vitamin B6, folate, potassium, and magnesium.

Alergens

This recipe contains dairy (cream cheese) and eggs (mayonnaise).

Summary

This dish is a balanced meal with a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious choice for a satisfying meal.

Summary

Peppered Pork Tenderloin with Avocado Biscuits is a flavorful and satisfying dish that combines the richness of avocado with the savory flavors of grilled pork. With a good balance of carbohydrates, fats, and proteins, as well as a variety of vitamins and minerals, this recipe is a nutritious and delicious choice for a hearty meal.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was a chilly autumn day, and I was flipping through an old cookbook that had been passed down to me from my own grandmother. As soon as I came across the page for Peppered Pork Tenderloin with Avocado Biscuits, I was intrigued. The combination of spicy peppered pork with creamy avocado biscuits sounded like a match made in culinary heaven.

I had always loved experimenting in the kitchen and trying out new recipes, so I decided to give this one a go. I gathered all the ingredients I would need – a tenderloin of pork, ripe avocados, flour, butter, and of course, plenty of spices. As I began to prepare the dish, I couldn't help but think back on all the recipes and cooking techniques I had learned over the years.

I had acquired my love for cooking from my own grandmother, who was a master in the kitchen. She had taught me everything from how to properly season a dish to how to bake the perfect loaf of bread. Her recipes were all written in a tattered old notebook, filled with splatters of sauce and notes in her elegant handwriting. I had spent countless hours by her side, watching and learning as she cooked up delicious meals for our family.

But it wasn't just my grandmother who had influenced my cooking. Over the years, I had picked up recipes and techniques from a variety of sources – cookbooks, cooking shows, and even friends and family. Each new recipe I tried became a part of my culinary repertoire, adding to the flavors and techniques that I could bring to the table.

As I seared the pork tenderloin in a hot skillet, the spices filling the air with their rich aroma, I couldn't help but feel a sense of pride. I had come a long way from the young girl who used to watch her grandmother cook with wide-eyed wonder. Now, I was the one passing down recipes and techniques to my own family, creating meals that brought us together around the table.

After the pork had cooked to perfection, I set it aside to rest while I prepared the avocado biscuits. I mashed ripe avocados with flour, butter, and a pinch of salt, shaping the dough into soft rounds before baking them in the oven. As the biscuits rose and turned golden brown, I knew that this dish was going to be a hit.

When everything was ready, I plated the peppered pork tenderloin alongside the warm avocado biscuits. The combination of flavors and textures was even better than I had imagined – the spicy pork paired perfectly with the creamy, buttery biscuits. As my family sat down to eat, their eyes lit up with delight at the sight and smell of the dish before them.

As we enjoyed our meal together, I couldn't help but think about all the recipes and techniques that had brought me to this moment. Each one had played a part in shaping me into the cook I was today, passing down the traditions and flavors of generations past. And as I watched my loved ones savoring every bite of the Peppered Pork Tenderloin with Avocado Biscuits, I knew that this recipe would become a new family favorite – one that would be passed down for generations to come.