MEXICAN-INSPIRED PORK TENDERLOIN PLATTER WITH GUACAMOLE, PICO DE GALLO & REFRIED BEANS

A vibrant Mexican-flavored platter featuring smoked paprika-marinated grilled pork tenderloin, fresh tangy pico de gallo, creamy guacamole, and rustic refried beans. A perfect blend of smoky, spicy, and fresh flavors for a festive and hearty meal.

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🕒 Prep Time: 20 min + 3-4 hours marinating

🍳 Cook Time: 15 min
🍰 Yield: 2-3 servings

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🥩 Ingredients

Grilled Pork Tenderloin:

• 1 small pork tenderloin (350–400 g)
• 3 tsp smoked paprika seasoning
• 2 tbsp olive oil
• Freshly ground black pepper

Guacamole:

• 1 ripe avocado
• 2 tbsp lime juice
• Salt to taste

Pico de Gallo (Tomato Salsa):

• 1 medium ripe tomato
• 1 red chili pepper
• 1 small red onion
• 1/4 bunch parsley
• 2 tbsp lime juice
• Salt to taste

Seasoned Refried Beans:

• 1 small can white beans (about 250 g drained)
• 1/2 tsp ground cumin
• 1/4 tsp ground coriander
• 1/4 tsp chili flakes
• 1/8 tsp ground cardamom
• 1/8 tsp turmeric powder
• 2 sprigs parsley
• 5 basil leaves
• Zest of 1/4 lemon
• 2 tbsp olive oil
• Salt and freshly ground black pepper

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👩‍🍳 Instructions

1. Massage the pork tenderloin with olive oil and smoked paprika seasoning. Grind fresh black pepper all over. Refrigerate for at least 3-4 hours, then bring to room temperature 15 minutes before cooking.
2. Preheat grill to 200°C (390°F) with lid closed. Grill tenderloin 4-5 minutes per side, until well browned but still slightly pink inside. Remove and rest for 5 minutes.
3. For pico de gallo: finely dice red onion and red chili. Sprinkle onion with salt and massage lightly to soften. Let sit 5 minutes, then add chili, lime juice, chopped parsley, and diced tomato. Stir gently and set aside.
4. For refried beans: drain and rinse beans well. Heat olive oil in a wide pan over medium heat. Add cumin, coriander, chili flakes, cardamom, and turmeric, stirring to release aromas.
5. Add beans and cook, stirring occasionally, until water evaporates and beans are heated through. Mash beans with a fork, add salt, chopped parsley, basil, lemon zest, and another tablespoon of olive oil. Mix to a rustic puree with some whole beans remaining. Keep warm.
6. Prepare guacamole just before serving: mash avocado with lime juice and salt to a chunky texture. Adjust seasoning to taste.
7. Slice rested pork tenderloin thinly; slices will have a pink center. Quickly grill slices for 30 seconds per side with lid open to remove pinkness but retain juiciness. Skip any very thin slices that are fully cooked.
8. Arrange pork slices on a large platter. Spoon pico de gallo over and around the meat. Place refried beans and guacamole on the side, shaping guacamole into mounds. Garnish guacamole with lime slices. Sprinkle coarse sea salt over pork slices. Serve immediately.

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💡 Tips

• Use quality smoked paprika for authentic smoky flavor.
• Marinate pork overnight for best taste.
• Fresh lime juice brightens guacamole and salsa perfectly.
• Don’t overcook pork slices when reheating on the grill to keep them juicy.

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🎉 Perfect For

• Festive Mexican-themed dinners
• Summer BBQ platters
• Sharing with friends and family

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📝 Final Thoughts

This Mexican-inspired platter balances smoky, spicy, and fresh elements with tender grilled pork, zesty salsa, creamy guacamole, and hearty refried beans — an exciting and satisfying meal for any occasion.