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Peppered Pork Tenderloin with Avocado Biscuits

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Ingredients Edit

Peppered pork Tenderloin Edit

Avocado biscuits Edit

Directions Edit

Peppered pork Tenderloin Edit

  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 Edit

  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.

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