BBQ Glazed Pork Tenderloin with Avocado Crema

If you are looking for a simple, flavorful dinner this grilling season, I know you’re gonna love this BBQ Glazed Pork Tenderloin with Avocado Crema!

I don’t know why I always forget about pork tenderloin. It’s a great cut of meat to cook in a skillet with veggies, but I really love to grill it as I have in this recipe here. The pork is simply seasoned and then the flavor is further amplified thanks to store-bought barbecue sauce — YUM! 

While the pork is delicious as-is, I had to take it up a notch with my Avocado Crema which I could literally drizzle on just about anything. Avocado and Greek yogurt blend perfectly with garlic, jalapeños, lime, and dill for a perfectly bright sauce that brings this whole meal together when drizzled over the pork, grilled zucchini, and rice of choice. 

Now, I know cooking such a large piece of meat can be intimidating, but it does not need to be! My number one tip would be to get a good thermometer that can take away all your stress and guesswork. I’ve used the Yummly Smart Thermometer for a few years and seriously love it. While you can certainly use an instant-read thermometer, being able to tuck the thermometer into the beef and keep an eye on the cooking progress from your phone is definitely a plus so you can focus on preparing the rest of your meal. 

I can’t wait to see y’all cook this BBQ Glazed Pork Tenderloin with Avocado Crema recipe all grilling season long!

BBQ Glazed Pork Tenderloin with Avocado Crema

Serves: 4

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5 from 3 votes

Total Time45 minutes mins

Ingredients

For the Pork Tenderloin:

• 1 pound pork tenderloin silver skin removed
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon ground mustard powder
• 1 tablespoon coconut sugar
• ¼ cup store-bought BBQ sauce I use The New Primal Classic

For the Avocado Crema:

• 1 ripe avocado
• ¼ cup plain Greek yogurt
• 1 jalapeño seeds removed and roughly chopped
• 2 garlic cloves
• 2 tablespoons freshly squeezed lime juice about 1 lime
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ¼ cup fresh dill fronds roughly chopped (sub in fresh cilantro)

For the Zucchini:

• 3 zucchini cut in ½-inch rounds on the diagonal (yellow squash works great here too)
• 2 tablespoons extra virgin olive oil
• ½ teaspoon kosher salt
• ½ teaspoon black pepper

For Serving:

• 2 cups prepared rice or cauliflower rice
• Fresh dill for garnish

Instructions

Prepare the Pork Tenderloin:

• Place the pork tenderloin on a baking sheet and pat dry. Brush with the olive oil so that it is evenly coated.
• In a small bowl, combine the salt, pepper, smoked paprika, garlic powder, mustard powder, and coconut sugar and stir to combine. Season the pork tenderloin all over until evenly coated in the seasoning rub. Set aside to allow it to come to room temperature, about 15 to 30 minutes.

Meanwhile, Make the Avocado Crema:

• Using an immersion blender in a wide-mouth jar or blender, combine all of the crema ingredients and blend until just smooth. Set aside until ready to serve.

Prepare the Zucchini:

• Place the zucchini in a bowl. Add the oil, salt, and pepper. Toss until well coated.

Grill the Pork and Veggies:

• Heat grill over medium-high heat (350-400℉) and oil the grill grates. To do this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that's a sure-fire way to start a good flare-up; a little goes a long way here.
• Using tongs, transfer the pork to the grill. Close the grill until the pork is cooked to your preference, flipping once halfway through but before flipping, using a brush, baste the tenderloin with the BBQ sauce so that it is well-coated. Continue to cook until done, I like mine at 150℉ for medium. It typically takes a total of 12-15 minutes.
• When the pork is almost done, lay the zucchini in a single layer and grill and cook until tender and grill marks form, 3 to 4 minutes per side.
• When the pork is done, transfer to a cutting board to rest for 5 minutes before slicing and serving. Remove the veggies from the grill and set aside.

To Serve:

• Slice the pork into rounds and serve over prepared rice alongside the grilled zucchini, a dollop of the avocado crema, and some fresh dill (or cilantro) for garnish.

Notes

To ensure your pork is cooked to your preferred doneness, I cannot recommend using a meat thermometer. I love the Yummly thermometer to take all the guesswork out of cooking meat. 

Photography and styling by Eat Love Eats.

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