BBQ-Glazed Pork Tenderloin with Creamy Avocado Crema

Ingredients

For the Pork Tenderloin:

• 1 pound pork tenderloin, silver skin removed
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon ground mustard powder
• 1 tablespoon coconut sugar (or brown sugar)
• 1/4 cup store-bought BBQ sauce

For the Avocado Crema:

• 1 ripe avocado
• 1/4 cup plain Greek yogurt
• 1 jalapeño, seeded and roughly chopped (adjust for heat)
• 2 garlic cloves
• 2 tablespoons freshly squeezed lime juice (about 1 lime)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup roughly chopped fresh dill fronds (or cilantro)

For the Zucchini:

• 3 zucchini, cut into 1/2‑inch diagonal rounds (yellow squash works well too)
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

For Serving:

• 2 cups prepared rice or cauliflower rice
• Chopped fresh dill or cilantro for garnish

Instructions

Prepare the Pork Tenderloin:

1. Place the pork tenderloin on a baking sheet and pat dry. Brush all over with the olive oil.
2. In a small bowl, mix the salt, pepper, smoked paprika, garlic powder, mustard powder, and coconut sugar. Rub the seasoning evenly over the tenderloin. Let sit at room temperature for 15–30 minutes while you prepare the other components.

Make the Avocado Crema:

1. In a blender or with an immersion blender, combine the avocado, Greek yogurt, jalapeño, garlic, lime juice, salt, pepper, and dill (or cilantro). Blend until smooth and creamy. Taste and adjust seasoning. Refrigerate until ready to serve.

Prepare the Zucchini:

1. In a large bowl, toss the zucchini with the oil, salt, and pepper until evenly coated. Set aside.

Grill the Pork and Veggies:

1. Heat the grill to medium-high (about 350–400°F). Lightly oil the grates using a paper towel dipped in oil and held with tongs—use just a little oil to avoid flare-ups.
2. Place the pork on the grill and close the lid. Grill 5–7 minutes, then brush the tenderloin with BBQ sauce and flip. Continue grilling and basting until an instant-read thermometer inserted into the thickest part reads 150°F for medium (about 5–8 minutes more, depending on thickness).
3. When the pork is nearly done, arrange the zucchini in a single layer on the grill. Cook until tender and charred, about 3–4 minutes per side.
4. Remove the pork from the grill and let it rest on a cutting board for 5 minutes before slicing. Remove the zucchini and keep warm until serving.

To Serve:

1. Slice the pork into rounds and serve over prepared rice or cauliflower rice. Arrange grilled zucchini on the side and add a generous dollop of avocado crema on top. Garnish with chopped fresh dill or cilantro.

Nutrition (per serving)

Calories: 447 kcal; Carbohydrates: 26 g; Protein: 30 g; Fat: 26 g; Saturated Fat: 5 g; Fiber: 7 g; Sugar: 14 g; Sodium: 1459 mg. Nutrition information is an estimate and should be used as a guideline only.

Additional Info

Author: Alex Snodgrass

Servings: 4   |   Calories: 447