Grilled Chili Pork with Guacamole | Virtually Homemade: Grilled Chili Pork with Guacamole

Wednesday, June 29, 2011

Grilled Chili Pork with Guacamole

We’ve all grown to recognize the phrase “the other white meat” as a referral to pork.  Turns out that certain cuts of pork that are as lean as skinless chicken breast.  In the past two decades, feeding and breeding techniques have reduced the amount of fat in pork.  Today’s pork has 16% less fat and 27% less saturated fat as compared to 1991.  As well, pork contains no artery-clogging trans fat (

I almost always have pork tenderloins in the freezer.  They are a great alternative to chicken or steak for summer BBQ’s.  Preparation and seasoning can simply be salt and pepper or a basic soy sauce marinade.  Tenderloins usually come packaged in pairs at the grocery store, which provides enough for leftovers (sandwiches or street tacos are my preference).

This recipe is extremely flavorful and moist due to the yogurt coating.  The cumin and green chili lend a Central American flare, complemented by the prepared guacamole.  The grilled onions and peppers are simple and delicious.  My family enjoyed this meal on Father’s Day Sunday with a warm San Diego breeze blowing through the dining room door…and we didn’t feel guilty, since it was the other white meat.

Time Saving Tip
Use store bought guacamole

Grilled Green Chili Pork with Guacamole
Serves 4 - 6

2 15 ounce pork tenderloins
3 Tbsp. chopped green chilis
½ low fat plain greek yogurt
1 Tbsp. olive oil
2 teaspoons ground cumin

Purchased Guacamole

2 bell peppers, cut in ½ “ slices
1 red or Vidalia onion, cut in ½  ” slices
2 tsp. olive oil

Cut each tenderloin lengthwise ¾ of the way so that tenderloin opens without slicing through.  Spread chilis down the center of both tenderloins and press together to seal.  Sprinkle meat with coarse sea salt.

Combine yogurt, olive oil and cumin in a small bowl.  Coat tenderloins with yogurt sauce and set aside.

Heat grill to medium high.  Grill meat until just cooked through, about 10 minutes per side (145°F registers in center).  Toss peppers and onions in olive oil.  Place on vegetable grill rack and cook until tender and slightly charred.

Serve pork with onions and guacamole on the side.

Virtually Homemade