This is a Sponsored post written by me on behalf of Avocados from Mexico. All opinions are 100% mine.
You know what I find to be incredibly fun? Parties! I heart parties!
You know what’s better than just a party? A Dinner Party! Helloooo! They have food there!!
When the fabulous team at Avocados From Mexico asked me to throw a dinner party, my response was “YES, of course!!” I didn’t have to think about it at all. I love to cook for my friends and family!
In keeping with the campaigh, BBQ Like Rick Bayless, I was given three recipes to choose from to serve at my dinner party, and they were all from the one and only, Chef Rick Bayless.
When I lived in Chicago, in the Lincoln Park neighborhood, I used to go to his restaurant, Frontera Grill, just about every weekend. The food is nothing short of amazing. I recommend it to everyone that asks about a good restaurant in the city. Thus, you can probably imagine my excitement about preparing a couple of his recipes!
First up, this simply delicious Tomatillo Avocado Salsa
I admit, I should have made more. Lots more. Everyone said that it was the best salsa they had ever tasted. I agree! It was smoky, spicy, sweet, a bit crunchy, and tangy. We loved it!
To follow, I made a Grilled Pork Tenderloin With Avocado Apricot Salsa.
Did you hear that? Yes, that was a Blossom-Joey “WHOA!!!” Oh mah goodness, this was unbelievable! Chef Bayless is a genius.
Here’s my model to show you just how good it was. This babe is only a year-old and she ate an entire slice of this beautiful pork tenderloin covered with a mouthwatering apricot salsa. It was SO good!
Again, I should have made more. Not because I didn’t have enough food for the 12 of us, but because I didn’t have any leftovers! I was looking forward to leftovers so that I could enjoy this wonderful meal one more time. (Ahem… by myself)
I think it would be seriously selfish not to share this amazing food with you all. You really need to see what I’m talking about. SO! I am going to share these two recipes with you! Get out your pens and jot it down.
By the way, if you try these signature recipes, you can enter The Avocados From Mexico Sweepstakes for a chance to win some wonderful prizes! How does a trip for 2 to Chicago sound!?! YAY! And a dinner to Frontera Grill!!! There are many other cool prizes up for grabs – just hop over to the Avocados From Mexico website and ENTER!
In the meantime, go and check out The Avocados From Mexico Facebook page.
TOMATILLO AVOCADO SALSA
- 2 small ears fresh corn, shucked
- 1 small poblano chile
- 8 ounces tomatillos, husked (about 4 large)
- 3 avocados from Mexico, halved, pitted, peeled and roughly chopped
- 3 tablespoons finely chopped red onion, rinsed
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon salt
- Preheat gas grill to medium.
- Grill corn, turning occasionally, until golden on all sides, about 5 minutes.
- Let cool.
- Cut kernels from the cob and transfer to a large bowl.
- Grill the poblano chile and tomatillos, turning until skins are nicely charred, about 10 minutes.
- Let cool; peel the charred skin from the peppers with your fingers.
- Remove stem, core and seeds.
- Chop the chile and mix with corn.
- Finely chop tomatillos and add to the corn mixture.
- Add avocado, onion, cilantro and salt.
- Coarsely mash avocado.
- Stir and combine all ingredients.
- 2-1/2 pounds pork tenderloins
- 1 jar (16-ounces) Frontera Roasted Tomato Salsa or 2 cups Roasted Tomatillo Salsa (recipe follows)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons balsamic vinegar
- 1 medium-large red onion, cut into 1/3-inch thick slices
- 1/2 cup chopped dried apricots, tossed with a little hot water to soften
- 2 tablespoons chopped parsley
- 2 teaspoons finely chopped lemon zest
- 1 firm-ripe avocado from Mexico, halved, pitted, peeled and diced
- Salt to taste
ROASTED TOMATILLO SALSA
- 1 pound tomatillos, husked and rinsed
- 4 to 5 serrano chiles, stemmed
- 1 small white onion, sliced 1/4-inch thick (about 4 ounces)
- 3 garlic cloves, peeled
- 1/2 cup water
- 1/3 cup chopped fresh cilantro, loosely packed
- 1 teaspoon salt
- 1 teaspoon sugar, optional
- Cut each pork tenderloin in half.
- Mix together 1 cup of the salsa with the Worcestershire and vinegar.
- Place the pork in a large resealable bag, and pour salsa mixture inside bag.
- Seal bag and refrigerate for six hours or overnight.
- Preheat a gas grill to medium.
- Arrange pork in the center of the grill; reserve the marinade.
- Lay the red onion slices on the cooler section of the grill.
- Cover grill and cook until pork is nicely browned underneath and onions are softening, about 10 minutes.
- Turn pork and onions over.
- Baste pork and onions liberally with reserved marinade. Discard any remaining marinade.
- Cover the grill and cook until the pork feels nearly firm* when touched or reads 150° on a meat thermometer, about 5 minutes more.
- Remove pork to cutting board and tent with foil. Chop the onion slices and remove to a bowl.
- Add remaining salsa, apricots, parsley, lemon zest and avocado; season with salt and stir gently.
- To serve, thinly slice pork and generously spoon salsa over slices.