Peppered Pork Tenderloin with Avocado Biscuits

Ingredients

Peppered pork Tenderloin

• 2 California avocados, peeled
• 3 tbsp olive oil
• ½ tsp salt
• ½ tsp ground black pepper
• ½ tsp ground red pepper, divided
• ¾ tsp ground cumin, divided
• 1 ½ pounds pork tenderloin
• ¼ cup mayonnaise

Avocado biscuits

• 2½ cups biscuit mix
• 1 (3-ounce) package cream cheese
• ¼ cup shortening
• 1 California avocado, peeled and mashed
• ¾ cup milk

Procedures

Peppered pork Tenderloin

1. Mash avocados in a medium bowl.
2. Stir in oil, salt, black pepper, ¼ teaspoon red pepper, and ½ teaspoon cumin.
3. Rub mixture evenly over tenderloins.
4. Grill, covered with grill lid, over high heat (450 °F to 500 °F) 15 minutes on each side or until a meat thermometer inserted into thickest portion registers 160 °F.
5. Cut into ½ inch slices.
6. Stir together mayonnaise, remaining ¼ teaspoon red pepper, and remaining ¼ teaspoon cumin.
7. Spread mixture over avocado biscuits, and top with pork slices.

Avocado biscuits

1. Place biscuit mix in a large bowl.
2. Cut in cream cheese and shortening with a pastry blender until mixture is crumbly.
3. Stir in avocado and milk until biscuit mix is moistened.
4. Turn dough out onto a lightly floured surface; knead dough 5 to 6 times or until no longer sticky.
5. Pat or roll dough to ½-inch thickness; cut with a 2½-inch round cutter, and place on a lightly greased baking sheet.
6. Pat or roll scraps, and repeat procedure.
7. Bake at 400 °F for 12 minutes or until golden.