Avocado Pork Tenderloin

I’ve been feeling very inspired by avocados recently, in case you hadn’t noticed. Did you know that the avocado is not just a fruit, but technically a berry? They don’t grow well down here in Texas, but I’ve gotta tell you, my version of heaven involves an avocado grove right outside my doorstep. It’s almost worth moving to California for. Almost.

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The best thing about avocados is their simplicity. I’ve even been known to peel them from the top and eat them straight out of my hand with a little salt, just like a giant green hardboiled egg. Recipes with avocado somehow always manage to be exquisitely delicious without overcomplicating things, and this one is no exception.

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Start by mashing up one medium avocado in a bowl. (Don’t know how to deal with that giant pit? Take a brief detour here.) Then mix in 1/4 cup of Grey Poupon. [As always, the brands I use were GFCF at the time of posting, but manufacturers can change formulas without warning. Always check your labels!]

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Next, we’re going to blend 1 clove of minced garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper into our odd little not-guacamole bowl.

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Lay your pork tenderloins out on a rack with foil underneath. They always come in packs of two, at least at my store, but I promise you these are leftovers worth having. Spread the avocado mixture evenly over the top of the meat, and roast them uncovered in a 400 degree oven for about 45 minutes. I highly recommend checking them with a meat thermometer; pork will be perfectly done at 170 degrees Fahrenheit.

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Look how fast and easy that was! Besides tasting great, this fatty layer on top serves to trap the moisture in, and the result is one incredibly tender loin. (See what I did there? I crack me up.) Slice vertically into fancy little medallions, and just see how long it can stay on the plate before it gets devoured.

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Happy Eating!

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Avocado Pork Tenderloin

1 medium avocado
1/4 cup Grey Poupon
1 clove garlic
1/2 tsp salt
1/4 tsp pepper
2 pork tenderloins