Last summer, The Wife said she was avocadoed out. I was probably making one dinner a week using avocado cubes, slices or mash. Wednesday marks the first dinner of the summer where avocadoes were involved.
This really worked out to be a very nice summer dinner. Avocadoes just do not taste the same when there is snow on the ground. Same with lime. Limes taste better over ice, not when it is falling from the sky.
I’ve been having a problem cooking pork lately, in that I have been undercooking it. The Infrared grill has been a tough tell for doneness, especially after a week cooking on a conventional gas grill in Delaware. The Wife does not particularly care for rare pork (it really doesn’t bother me), so I bit the bullet and picked up an instant-read thermometer. Between that and the fact that I cut the tenderloin into medallions, we were fine tonight.
WHAT WORKED: That avocado cream sauce is damn good. Better than Jane Maynard’s cilantro cream sauce, and that was pretty tasty too.
WHAT DIDN’T: Nothing. It was pretty spot on. Had I thought of it, I would have picked up some tortilla chips to dip in the avocado sauce.
WHAT DID THE WIFE SAY: Nothing, strangely. I think she liked it, though now I feel like the woman in the movie Airplane who wonders why her husband never has the second cup of coffee at home.
WILL IT MAKE ANOTHER APPEARANCE: The avocado cream sauce will, perhaps with chicken.
- 1 lb. pork tenderloin, cut into 1 1/2 inch pieces
- 1 packet Goya Sazon with culantro and achiote
- 1 tbsp. brown sugar
- kosher salt
- 3 cloves garlic, minced and divided
- Three limes
- 1/2 cup olive oil
- 1 Hass avocado, pitted
- 6 oz. plain Greek yogurt
Add Sazon, brown sugar, 1 tsp. kosher salt, two cloves of minced garlic, juice of two limes, the grated rind of one lime and olive oil in a bowl and whisk until dry ingredients are dissolved. Add pork to the bowl, spoon marinade over the top, and let stand 30 to 60 minutes.
In the meantime, scoop the meat from the avocado into the bowl of a food processor, pitcher of a blender or cup of an immersion blender. Top with the remaining clove of garlic, juice of the remaining lime, and the yogurt. Pulse until smooth, creamy and thoroughly mixed. Transfer to a bowl and refrigerate.