Kat's Pork Tenderloin Avocado Biscuits
Peppered Pork Tenderloin
2 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
2 ½ Cups biscuit mix
1 (3-ounce) package cream cheese
¼ Cup shortening
1 AVOCADO, peeled and mashed
¾ Cup milk
Instructions
Peppered Pork Tenderloin
Mash avocados in a medium bowl.
Stir in oil, salt, black pepper, 1/4 teaspoon red pepper, and 1/2 teaspoon
cumin.
Rub mixture evenly over tenderloins.
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°.
Cut into 1/2 inch slices.
Stir together mayonnaise, remaining 1/4 teaspoon red pepper, and remaining 1/4
teaspoon cumin.
Spread mixture over Avocado Biscuits, and top with pork slices.
Avocado Biscuits
Place biscuit mix in a large bowl.
Cut in cream cheese and shortening with a pastry blender until mixture is
crumbly.
Stir in avocado and milk until biscuit mix is moistened.
Turn dough out onto a lightly floured surface; knead dough 5 to 6 times or until
no longer sticky.
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.
Pat or roll scraps, and repeat procedure.
Bake at 400° for 12 minutes or until golden