BBQ Glazed Pork Tenderloin with Avocado Crema

5 from 10 votes

Total Time45

Servings:

3 zucchini cut in 1/2-inch rounds on the diagonal (yellow squash works great here too)
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

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. Season the pork tenderloin all over until evenly coated in the seasoning rub. Set aside to allow it to come to room temperature, 15 to 30 minutes.

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.

In a large mixing bowl, add the zucchini, oil, salt, and pepper. Toss until well coated. Set aside.

Heat the grill over medium-high heat (350℉ to 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 and cook for 5 to 7 minutes. Use a pastry brush to baste the tenderloin with the BBQ sauce until it's well-coated, then flip. Continue until a meat thermometer inserted into the thickest part of the tenderloin reaches 150℉ for medium, 5 to 8 minutes more.
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.

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.