Peppered Pork Tenderloin with Avocado Biscuits

Ingredients

 * eppered Pork Tenderloin
 * 2 CALIFORNIA AVOCADOS, peeled
 * 3 Tbsp olive oil
 * ½ tsp salt
 * ½ tsp ground black pepper
 * ½ tsp ground red pepper, divided
 * ¾ tsp ground cumin, divided
 * 1 ½ Pounds PORK Tenderloin
 * ¼ Cup mayonnaise
 * Avocado Biscuits
 * 2 ½ Cups biscuit mix
 * 1 (3-ounce) package cream cheese
 * ¼ Cup shortening
 * 1 CALIFORNIA AVOCADO, peeled and mashed
 * ¾ Cup milk

Directions
Peppered Pork Tenderloin

Mash avocados in a medium bowl.

Stir in oil, salt, black pepper, 1/4 teaspoon red pepper, and 1/2 teaspoon cumin.

Rub mixture evenly over tenderloins.

Grill, covered with grill lid, over high heat (450° to 500°) 15 minutes on each side or until a meat thermometer inserted into thickest portion registers 160°.

Cut into 1/2 inch slices.

Stir together mayonnaise, remaining 1/4 teaspoon red pepper, and remaining 1/4 teaspoon cumin.

Spread mixture over Avocado Biscuits, and top with pork slices.

Avocado Biscuits

Place biscuit mix in a large bowl.

Cut in cream cheese and shortening with a pastry blender until mixture is crumbly.

Stir in avocado and milk until biscuit mix is moistened.

Turn dough out onto a lightly floured surface; knead dough 5 to 6 times or until no longer sticky.

Pat or roll dough to 1/2-inch thickness; cut with a 2 1/2-inch round cutter, and place on a lightly greased baking sheet.

Pat or roll scraps, and repeat procedure.

Bake at 400° for 12 minutes or until golden