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1
Add the pineapple juice, achiote paste, chipotles, garlic and 1 1/2 teaspoons salt to a food processor and puree until uniform.
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2
Reserve about 1/2 cup of the marinade for glazing.
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3
Put the remaining marinade and the pork in a resealable plastic bag and marinate for 2 hours in the fridge, rotating if necessary halfway through.
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4
Heat a grill to high heat; clean and oil the grill grates.
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5
Thread the onion rounds on the skewers, drizzle with oil and season with salt and pepper.
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6
Grill the onions, developing a deep char on each side, about 10 minutes per side.
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7
Set aside to cool.
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8
Lightly season the tenderloins once more, then grill on all 4 sides, frequently basting with the reserved marinade, until golden brown and the internal temperature registers 145 degrees F, 8 to 10 minutes per side.
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9
Transfer to a plate, tent loosely with foil and rest for 5 minutes.
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10
Mince the cooled onions and season again.
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11
Slice the pork and serve with a dollop of Avocado Crema and garnished with chopped cilantro and charred onions.
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12
For the avocado crema: Put the cilantro, Mexican cream, avocado and lime zest and juice in a food processor and run until smooth.
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13
Season with salt and pepper.
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14
Cover with plastic wrap pressed on top until serving, to keep the avocado from browning.
