Peppered Pork Tenderloin with Avocado Biscuits

Peppered 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

 * 2½ cups biscuit mix
 * 1 (3-ounce) package cream cheese
 * ¼ cup shortening
 * 1 California avocado, peeled and mashed
 * ¾ cup milk

Peppered pork Tenderloin

 * 1) Mash avocados in a medium bowl.
 * 2) Stir in oil, salt, black pepper, ¼ teaspoon red pepper, and ½ teaspoon cumin.
 * 3) Rub mixture evenly over tenderloins.
 * 4) Grill, covered with grill lid, over high heat (450 °F to 500 °F) 15 minutes on each side or until a meat thermometer inserted into thickest portion registers 160 °F.
 * 5) Cut into ½ inch slices.
 * 6) Stir together mayonnaise, remaining ¼ teaspoon red pepper, and remaining ¼ teaspoon cumin.
 * 7) Spread mixture over avocado biscuits, and top with pork slices.

Avocado biscuits

 * 1) Place biscuit mix in a large bowl.
 * 2) Cut in cream cheese and shortening with a pastry blender until mixture is crumbly.
 * 3) Stir in avocado and milk until biscuit mix is moistened.
 * 4) Turn dough out onto a lightly floured surface; knead dough 5 to 6 times or until no longer sticky.
 * 5) Pat or roll dough to ½-inch thickness; cut with a 2½-inch round cutter, and place on a lightly greased baking sheet.
 * 6) Pat or roll scraps, and repeat procedure.
 * 7) Bake at 400 °F for 12 minutes or until golden.