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Breakfast Sandwich with Avocado, Bacon and Egg

By 56 Comments

This breakfast sandwich with avocado is right up your chipotle obsessed, Mexican food, breakfast crazed, runny egg lovin’ alley. Rustic toast slathered with chipotle mayo, topped with bacon and avocado and crowned with a poached egg. This egg and avocado sandwich is a great way to start the morning. And it comes together in a jiff. Let’s take a look.

Rustic bread topped with avocado, bacon and a poached egg.

For us, Sunday mornings are reserved for a special breakfast. Something other than Cheerios or a slice of toast.

And I don’t know about you, but I wake up hungry, so that special breakfast gets even more points when it doesn’t take an hour to make.

Enter this easy open faced breakfast egg and avocado sandwich idea.

There are too many star ingredients in this breakfast sandwich to give credit to just one item. Who doesn’t love bacon? Sliced avocado is a superstar. And a poached egg is always a special treat.

But what pushes this breakfast sandwich over the top is a smear of Chipotle Mayonnaise. Just right spicy, creamy and dreamy, it’s simply amazing.

Let’s get started.

Ingredients You’ll Need

Ingredients to make bacon, egg and avocado breakfast sandwich.
  • A good old fashioned loaf of rustic style bread.
  • Avocado
  • Eggs
  • Bacon, preferably thick cut
  • Chipotle Mayo
Mayo in a bowl topped with chopped chipotle peppers.

Step 1: Before you start to build this egg and avocado sandwich, whip up a batch of chipotle mayo. In a bowl combine ½ C. mayonnaise, 1 chopped chipotle pepper, 1 teaspoon of the adobo sauce and a good solid squeeze of lime juice (about 2 teaspoons).

Step 2: Start the process of poaching two eggs.

Rustic bread toast topped with bacon and sliced avocado.

Then build your sandwich.

Step 3: Toast two slices of bread. Spread each slice with some chipotle mayo. Then add two slices of avocado and two slices of bacon per toast.

Rustic toast topped with avocado, bacon and a poached egg.

Step 4: Top the sandwich with a beautiful poached egg and dig in.

What an easy breakfast sandwich with avocado and so DEElicious I may have to have it every Sunday for the rest of my life.

FAQ’s

Pro Tip: When frying bacon, low and slow is always best. Place bacon in a non-stick fry pan, and turn the heat to medium low. Let the bacon start to cook and then turn up the heat a bit. Turn the bacon often for even cooking. Some people like to cook bacon in the oven on a sheet pan. I prefer the old fashioned way of frying bacon stovetop. You have more control over getting it cooked evenly.

What Is Rustic Bread?

Rustic bread is a very relative term. When I think of rustic bread, I think of a round loaf rather than a loaf shape like your purchase for sandwich bread. Look for rustic or artisan bread in the bakery section of the grocery store. It has a heavy crust with soft chewy bread inside.

How Can I Tell If An Avocado Is Just Right For Slicing?

When using sliced avocados for any recipe, you simply don’t want to try and slice an overly ripe mushy avocado. Save those to make guacamole. The avocado should be somewhat firm to the touch with just a slight give when you squeeze it.

Variations

  • English Muffins: Use toasted English Muffins in place of rustic bread.
  • Eggs: Instead of poached egg, top that sandwich with a fried egg. I highly recommend over easy, so you still get that runny yolk experience
  • Sprinkle the sandwich with some crumbled Cotija cheese. A Mexican crumbling cheese, it’s beautifully salty with flavor.
  • Tomatoes: When fresh tomatoes are in season, add a thin slice.
  • Avocado: Have avocados that are “guacamole” ripe? Using a fork, smash the avocado and season with salt and pepper. Use this in place of sliced avocado.
  • Eggs: Don’t feel like poaching eggs? Use an over easy fried egg instead.

Recipe for Breakfast Sandwich with Avocado

I hope you enjoy this easy breakfast and combining chipotle mayo with breakfast food.

And if you’re a fan of special breakfast recipes like us, you won’t want to miss my Breakfast Category. You’ll find lots of eye opening recipes and the most popular breakfast recipe on my site for Breakfast Burrito with Green Chile Sauce.

Looking for more Mexican Breakfast Ideas?  Take a look at:

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Rustic bread topped with avocado, bacon and a poached egg.
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Breakfast Sandwich with Avocado Bacon and Poached Egg

Rustic toast slathered with chipotle mayo, topped with bacon and avocado and crowned with a poached egg. This egg and avocado sandwich is a great way to start the morning.
Course: Breakfast Recipes
Cuisine: Mexican
Servings: 2
Calories: 920kcal
Author: Lea Ann Brown

Ingredients

  • 2 slices rustic white bread toasted
  • 4 slices avocado
  • 4 slices bacon cooked, preferably thick cut
  • 2 tablespoons chipotle mayonnaise
  • 2 eggs poached

Instructions

  • Before you start to build that sandwich, whip up a batch of chipotle mayo. It's easy and only takes a few minutes to make.
  • Start the process of poaching two eggs. If you need to, refer to my How To Poach An Egg article.
  • Toast two slices of bread. Spread each slice with about a tablespoon of chipotle mayo. Then add two slices of avocado and two slices of bacon per toast.
  • Top each sandwich with a beautiful poached egg and dig in.

Notes

When using sliced avocados for any recipe, you simply don’t want to try and slice an overly ripe mushy avocado. Save those to make guacamole. The avocado should be somewhat firm to the touch with just a slight give when you squeeze it.
Pro Tip: When frying bacon, low and slow is always best. Place bacon in a fry pan, and turn the heat to medium low. Let the bacon start to cook and then turn up the heat a bit. Turn the bacon often for even cooking. Some people like to cook bacon in the oven on a sheet pan. I prefer the old fashioned way of frying bacon stovetop. You have more control over getting it cooked evenly.
Recipe for Chipotle Mayo. 

Nutrition

Calories: 920kcal | Carbohydrates: 36g | Protein: 19g | Fat: 82g | Saturated Fat: 19g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 42g | Trans Fat: 1g | Cholesterol: 199mg | Sodium: 537mg | Potassium: 1610mg | Fiber: 20g | Sugar: 8g | Vitamin A: 689IU | Vitamin C: 29mg | Calcium: 63mg | Iron: 3mg

Breakfast Sandwich with Avocado … It’s What’s for Breakfast

Chicken Mushroom and Spinach Skillet

By 12 Comments

This Chicken Mushroom and Spinach Skillet Dinner is easy enough for a weeknight meal and elegant enough to serve to guests. Made with chicken cutlets, sauteed mushrooms, burst cherry tomatoes, wilted spinach, cream and parmesan … this is a delicious one-pan meal.

Chicken mushroom and spinach skillet with cherry tomatoes and parmesan.

My friend Cauleen made this for us for dinner a couple of weeks ago, and we liked it so much that I’ve made it twice since then. Don’t you love it when you find an easy recipe that you like that much?

She referred to it as Tiktok Chicken, as she watched a video on how to make it.

Skillet meals are always popular around our house, and this is a one skillet chicken dinner that comes together in a jiff.

Chicken cutlets are so fun to cook with. They cook quickly and sear beautifully. Once they’re browned, they are moved to a plate so you can finish the meal.

Savory mushrooms and sweet tomatoes are then cooked in the same pan and finished with cream and butter to wilt the spinach. The spinach and tomatoes add color to the sauce and soak up some of that cream and parmesan making the finished dish divine.

Once that chicken is nestled back into the pan, you’ve got one of those creamy dream meals that your family will love. And it’s creamy in just the right way, the sauce is pure and rich without being thickened with flour.

Let’s take a look at this easy chicken mushroom and spinach dinner.

Ingredients You’ll Need

Ingredients to make Chicken Mushroom and Spinach skillet dinner.
  • Boneless skinless chicken breasts: Cut into cutlets.
  • Fresh Baby Spinach
  • Sliced Mushrooms
  • Parmesan Cheese
  • Garlic
  • Fat: Butter, oil and cream

Chef Tip: I like to purchase Cherub brand tomatoes. Cherubs are a variety of grape tomatoes which have a stronger outer skin and meatier, less watery flesh. They are easier to slice for salads, hold up better during cooking or roasting and are reliable year round with their mild, sweet flavor.

Step by Step Instructions

Be sure to see the recipe card below for complete ingredients and instructions.

Searing chicken breast cutlets in a heavy skillet.
Cooking cherry tomatoes and mushrooms in a heavy skillet.
  1. Step 1: Cut two chicken breasts horizontally to make four chicken cutlets. Heat a heavy large skillet over medium high heat. Once the skillet is hot, add the oil. Once the oil is shimmering, add the chicken cutlets and sear until browned on each side. This will take about three minutes per side. Remove the cutlets to a plate and cover to keep warm.
  2. Step 2: This creamy garlic parmesan sauce is divine for this mushroom chicken combo. Add the chopped garlic, sliced mushrooms and tomatoes to the pan. Cook, stirring frequently until the cherry tomatoes burst and the mushrooms have lost their moisture and browned.
Adding spinach to a fry pan with cherry tomatoes and mushrooms to make chicken mushroom and spinach skillet dinner.
Chicken mushroom and spinach skillet with cherry tomatoes and parmesan.
  1. Step 3: Add the spinach, ½ of the parmesan cheese, cream and butter to the pan and stir until spinach wilts. This will only take a couple of minutes.
  2. Step 4: Nestle the chicken breasts into the mixture and cook for a couple of minutes or until chicken is warm. Garnish with remaining parmesan cheese and serve.

Pro Tip: When you add the cream and butter to the pan, use a sturdy spatula to scrape up any browned bits that are on the bottom of the pan. There’s so much flavor there.

Chicken Mushroom and Spinach Skillet FAQ’s

Can I Use Chicken Thighs Instead?

Yes, you can use boneless skinless chicken thighs. Chicken thighs are a great substitute. They stay juicier, have great flavor and are a less expensive alternative. They are thinner than chicken breasts, so there’s no need to slice them into cutlets. They’ll take a little longer to cook, so be sure they’re cooked through. Using an instant read thermometer is a good idea here. Chicken thigh temperature should reach 165 degrees.

Can I Use Purchased Chicken Cutlets?

Yes, however, keep in mind the cutlets you purchase at the store are very small and very thin. They’ll cook in a flash, so watch them closely. Purchased chicken tenders will also work here.

Leftovers and Storage

Since we’re empty nesters, this chicken spinach recipe is two meals for us. Store leftovers in an airtight container in the refrigerator. This meal isn’t very freezer friendly as the texture of tomatoes will become compromised. To reheat leftovers, I like to add a drizzle more of cream and reheat the chicken and vegetables in the microwave. Cook them at 50% power for about 1 ½ minutes or until heated through.

Variations

  • Instead of using cream, combine 4 ounces of room temperature cream cheese thinned with 2-3 tablespoons of milk. Add this mixture when the recipe instructs to add the cream. Note: it takes about an hour for cream cheese to soften to room temperature.
  • Serve this chicken mushroom and spinach mixture over pasta. You’re loosing the gluten free factor, but it’s a delicious option. You can also serve this over easy oven baked rice or with a lovely green salad.
  • White Wine: If you’ve got some leftover white wine sitting on your counter, add a couple of glugs to the pan after you’ve cooked the mushrooms and tomatoes. It’s a wonderful way to deglaze the pan and add another layer of flavor to this spinach mushroom chicken. Cook for a couple of minutes to reduce and cook out the alcohol, then proceed with the recipe.

Recipe for Chicken Mushroom and Spinach Skillet

I hope you give this Tiktok chicken a try. We love this recipe and find it so simple to enjoy for a weeknight meal. Plus it’s got that elegant feeling and incredible with flavor.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Spinach chicken mushroom skillet dinner.
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5 from 6 votes

Chicken Mushroom and Spinach Skillet Dinner

This Chicken Mushroom and Spinach Skillet Dinner is easy enough for a weeknight meal and elegant enough to serve to guests.
Prep Time5 minutes
Cook Time25 minutes
Course: Main Course Chicken
Cuisine: Italian
Diet: Gluten Free
Servings: 4
Calories: 451kcal
Author: Lea Ann Brown

Ingredients

  • 2 tablespoons neutral oil canola or vegetable oil work well here.
  • 2 boneless skinless chicken breasts cut horizontally into cutlets
  • ½ teaspoon Kosher Salt
  • 2 Tablespoons butter
  • 8 ounce sliced mushrooms I like baby bella mushrooms, button mushrooms will also work great.
  • 2 cups cherry tomatoes grape tomatoes work best.
  • 3 cloves garlic peeled and chopped
  • 4 cups fresh spinach about two generous fist-fulls.
  • ½ cup Parmesan cheese grated, and divided
  • 1 cup heavy cream

Instructions

  • Cut two chicken breasts horizontally to make 4 chicken cutlets. Heat a heavy skillet over medium high heat. Once the skillet is hot, add the oil. Once the oil is shimmering, add the chicken cutlets. Season with half the salt and sear until browned. Turn the chicken, season the other side with salt and sear. This will take about 3 minutes per side. Remove the cutlets to a plate and cover to keep warm.
  • Add the sliced mushrooms and tomatoes to the pan. Cook, stirring frequently until the cherry tomatoes burst and the mushrooms have browned and lost their moisture. Add the chopped garlic and saute until fragrant. About 30 seconds.
  • Add the spinach, cream, ½ of the parmesan cheese and butter to the pan and stir until spinach wilts. This will only take a couple of minutes.
  • Nestle the chicken breasts into the mixture and cook for a couple of minutes or until chicken is warm. Garnish with the remaining parmesan cheese and serve.

Notes

Pro Tip: When you add the cream and butter to the pan, use a sturdy spatula to scrape up any browned bits that are on the bottom of the pan. There’s so much flavor there.
How to cut breasts into cutlets. First, use a very sharp knife. Place the chicken cutlet on a cutting board and place your hand flat on the chicken to keep it from moving. Start at the wider end of the chicken breast and slowly slice horizontally watching as you go to make sure you’re keeping the cut even. 
Variations
  • Instead of using cream, combine 4 ounces of room temperature cream cheese with 2 tablespoons of milk. Add this mixture when the recipe instructs to add the cream. Note: it takes about an hour for cream cheese to soften to room temperature.
  • Serve this chicken mushroom and spinach mixture over pasta. You’re loosing the gluten free factor, but it’s a delicious option. 
  • You can also serve this over easy oven baked rice or with a lovely green salad.
  • White Wine: If you’ve got some leftover white wine sitting on your counter, add a couple of glugs to the pan after you’ve cooked the mushrooms and tomatoes. It’s a wonderful way to deglaze the pan and add another layer of flavor. Cook for a couple of minutes to reduce and cook out the alcohol, then proceed with the recipe
I like to purchase Cherub brand tomatoes. Cherubs are a variety of grape tomatoes which have a stronger outer skin and meatier, less watery flesh. They are easier to slice for salads, hold up better during cooking or roasting and are reliable year round with their mild, sweet flavor.

Nutrition

Calories: 451kcal | Carbohydrates: 6g | Protein: 21g | Fat: 39g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 354mg | Potassium: 635mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3977IU | Vitamin C: 11mg | Calcium: 227mg | Iron: 2mg

Tiktok Chicken Mushroom and Spinach Skillet … It’s What’s for Dinner

Pan Seared Bison Steak Recipe

By 6 Comments

This pan seared bison steak recipe is served on a bed of red and yellow bell peppers that have been stir-fried and tossed with a grainy mustard sauce. Bison steaks are easy to cook and full of flavor.

Don’t miss the most popular steak recipe on my site for Beef Tagliata. A super easy Italian steak recipe.

Bison steak recipe served with mashed potatoes and sauteed red and orange bell peppers.

This is a great recipe if you’ve been curious about trying bison steak over a beef steak. If you’ve never eaten bison, it’s very similar to grass fed beef. Makes sense since bison are raised and roam in open pastures.

Bison steaks are lean, rarely have any marbling, which is why bison steaks never seem greasy.

This pan-seared bison steak recipe is easy enough for the beginner cook, clever enough for the adventurous and elegant enough for entertaining.

Some things to keep in mind when cooking Bison:

  • Is Bison healthy to eat? Bison meat is an excellent alternative to beef. It’s lower in fat and cholesterol. And learning how to cook bison is easy because it’s virtually just like cooking beef.
  • The most important thing you need to keep in mind is that with bison’s lower fat content, it will require less cooking time. Use a digital meat thermometer to make sure your bison steak is cooked to medium rare. Which is an internal temperature of 135 degrees.

This Bison Steak recipe features Bison New York Strip Steaks resting on a bed of sautéed red and orange bell peppers and onions and seasoned with salt and pepper and zesty grained mustard. Mouthwateringly delicious.

Let’s take a look:

Ingredients You’ll Need

Ingredients to make a bison steak recipe.
  • Red and orange bell pepper, sliced into strips
  • Sweet Onion, cut into rings.
  • Olive oil.
  • Coarse grain mustard.
  • Bison New York Strip Steak.

Ingredient Substitutions and Swaps

  • Coarse Grain Mustard: There are several brands available. I like Maille Old Style Whole Grain Dijon. Another option which is also readily found on supermarket shelves is Inglehoffer Stone Ground. And there are so many specialty stone ground mustard products available for purchase, use your favorite or have fun and experiment with different brands.
  • Oil: Use butter to fry those peppers in place of the oil.
  • Bison Steak: Substitute bison New York Strip with a bison sirloin, tenderloin or of course you can substitute with beef steaks.

Step By Step Instructions

Pan fried strips of orange and red bell pepper.
How to pan fry a bison New York strip steak.
  1. Step 1: Heat a large skillet over medium high heat. Once the pan is hot, add two teaspoons of the oil. Once the oil is shimmering. Add sliced onion and sliced bell peppers and cook until onion is golden, about 8 minutes. In a small bowl whisk mustard with water and add to onion and pepper mixture and cook until most of the liquid has evaporated. Season with salt and pepper to taste and remove from heat and cover to keep warm. 
  2. Step 2: How Do You Pan Fry A Bison Steak? Get a pan nice and hot and then add seasoned steaks with salt and freshly ground pepper. Cook about 4 – 5 minutes per side or until desired doneness is achieved. 135 degrees F is recommended.

Tips On How To Cook Bison Steak

  • The Type of Pan Matters: Choose either a cast iron skillet or a French steel pan. A French steel pan is a carbon steel skillet commonly used in restaurants to sear meat. It’s non-stick qualities exceed that of a cast iron skillet and its lighter weight. 
  • Room Temperature Steaks: Let the bison steaks set at room temperature for about 30 minutes. Season with salt and freshly ground pepper or Montreal steak seasoning if you wish.
  • Hot Pan Cold Oil: Heat the pan over medium high heat, and then add the oil. Once the oil is shimmering add the buffalo strip steaks.
  • How Long Should You Cook Bison Steak? Let the steak cook for about 4 minutes before turning. When the steaks are willing to release from the pan, use tongs to flip the steaks. Cook about another 4 minutes.
  • Use a digital read meat thermometer to determine internal temperature for desired doneness.

Bison Steak Temperature:

Here is a guide for internal temperature for bison.

  • Rare = 124 F
  • Medium Rare = 135 – 145 F

Pro Tip: When laying steaks in a hot pan with hot oil, carefully place the side nearest to you first and lay the steak away from you. That will keep any hot oil from landing on your hand. 

Bison Steak FAQ’s

Can I Make This Recipe On An Outdoor Grill?

These bison strip steaks will cook beautifully on an outdoor grill. Just brush them with olive oil before placing them on the hot grates. Cook for about 4 minutes per side on Medium high heat.

Does Bison Steak Take Less Time To Cook Than Beef?

Keep in mind, bison contains less fat than regular beef, requires less cooking time, and will be dry if over-cooked. If you’re interested in learning more about the management of our American Buffalo and more recipes, visit the National Bison Association website. It’s a great resource for nutrition, cooking tips and more.

Where Can I Buy Bison Meat?

Here in Colorado, bison meat is readily available in our grocery stores and specialty markets. If that’s not the case in your area, there are on-line options like North Star Bison who will ship bison to your doorstep.

Is It Bison Steak or Buffalo Steak?

Even though the terms seem to be used interchangeably, technically, the animals that are found in our United States are called Bison. Buffalo, such as Cape and Water Buffalo are native to Asia and Africa.

What To Serve with Bison Steaks

Since this recipe for bison steak comes with its own built-in side dish of sauteed peppers, a good choice would be mashed potatoes. Try this variation. Instead of the sauteed peppers, serve this recipe simply topped with dollop of Roasted Red Pepper Coulis.

If you’re looking for more ideas, check these out:

Storage

As with any meat, Bison steaks should be cooked the day you bring them home. But they will keep in the refrigerator for 3 days. If you can’t cook them within this time, remove them from the paper or container they came in from the store and place them in a freezer safe bag, press the air out. Or better yet, use a vacuum seal machine. Bison steak will keep in the freezer for up to 3 months and up to 6 months if vacuum packed.

Equipment Needed

For a pan seared bison steak, Use either a French Carbon Steel Fry Pan. Or a Cast Iron Skillet. I prefer the Carbon Steel Pan, as that’s what we used to pan sear in Culinary School. It’s unique composition allows for even heat, the pan heats up quickly and it’s not as heavy as a cast iron. A carbon steel pan is oven safe, meaning you can start steaks on the stove top to brown and finish in the oven.

I have provided an Amazon link for the carbon steel fry pan. As an Amazon Affiliate, I receive a small commission if you purchase this pan through the link. At no extra charge to you.

Recipe for Pan Seared Bison Strip Steaks

Pan fried buffalo steak with bell peppers and mashed potatoes.

I hope you give this pan seared bison steak recipe a try. The bison steak in itself is a treat, and the mustard sauced bell peppers unique and delicious.

Want to hone your pan seared steak skills? Take a look at this Pan-seared Filet Mignon with Lobster Avocado Salsa Recipe. It’s a fool proof method that is finished in the oven. Or take a look at this recipe for Tournedos of Beef. An easy pan seared tenderloin with a very fancy feel.

Looking for more bison recipes, check these out.

If you enjoy cooking with bison, don’t miss my Bison Recipes category.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Bison steak recipe served with mashed potatoes and sauteed red and orange bell peppers.
Print Recipe
5 from 2 votes

Pan Seared Bison Steak Recipe

Bison New York Strip Steaks on a bed of bell peppers. A simple grilled or pan-seared  steak dinner.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course Beef
Cuisine: American
Servings: 2
Calories: 329kcal
Author: Lea Ann Brown

Ingredients

  • 2 Tablespoon olive oil
  • 1 onion halved and thinly sliced
  • ½ red bell pepper cored, seeded and cut into thin strips
  • ½ orange bell pepper or yellow bell pepper, cored, seeded and cut into thin strips
  • 2 Tablespoon course grain mustard
  • ½ Cup water
  • Salt and pepper to taste
  • 1 Tablespoon oil
  • 2 Bison New York Strip Steaks

Instructions

  • Heat a large skillet over medium high heat. Once the pan is hot, add two teaspoons of the oil. Once the oil is shimmering. Add onion and bell peppers and cook until vegetables start to brown, shaking the pan a few times to evenly distribute heat, about 8 minutes. 
  • In a small bowl whisk mustard with water and add to onion and pepper mixture and cook until most of the liquid has evaporated. Season with salt and pepper to taste and remove from heat and cover. 
  • Let steaks sit at room temperature for about 30 minutes. Brush steaks lightly with 1 tablespoon oil and season with salt and pepper. Steaks can be pan seared using a French Carbon Steel pan or Cast Iron Skillet. 
  • To Pan Sear. Heat a cast iron or French Steel pan over medium high heat. When the pan is hot, add a couple tablespoons of oil. When oil is shimmering, add steaks. Cook 4 minutes before turning. Cook an additional 4 minutes on the other side.  Remove from heat and loosely tent the steaks with foil and let sit for 5 minutes.
  • Use an instant read meat thermometer to determine internal temperature for desired doneness.
  • Rare = 124 degrees F
    Medium Rare = 135 – 145 degrees F
  • To serve spoon the onion and pepper mixture onto a platter and top with sliced steaks.
  • Keep in mind, bison contains less fat than regular beef, requires less cooking time, and will be dry if over-cooked.

Notes

If Grilling Bison Steaks: Grill about three-four minutes per side for medium-rare.
Keep in mind, bison contains less fat than regular beef, requires less cooking time, and will be dry if over-cooked. If you’re interested in learning more about the management of our American Buffalo and more recipes, visit the National Bison Association website. It’s a great resource for nutrition, cooking tips and more.
Pro Tip: When laying steaks in a hot pan with hot oil, carefully place the side nearest to you first and lay the steak away from you. That will keep any hot oil from landing on your hand. 

Nutrition

Calories: 329kcal | Carbohydrates: 9g | Protein: 43g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 116mg | Sodium: 261mg | Potassium: 924mg | Fiber: 2g | Sugar: 3g | Vitamin A: 990IU | Vitamin C: 96.7mg | Calcium: 30mg | Iron: 5.4mg

Pan Seared Bison Steak Recipe … It’s what’s for Dinner.

This recipe for Buffalo Bill New York Strip Steaks was originally published May of 2016 and updated May of 2022 with step by step instructions and new photos.

Perfect Grilled Pork Tenderloin with Mango Chutney

By 20 Comments

Thanks to the simple and magical combination of chili powder, pineapple juice and cumin you’ll find this to be one of the most perfect grilled pork tenderloin dinners you’ve ever served. Drizzled with jarred Mango Chutney, this is easy enough even for a beginner cook and impressive enough for entertaining, you’re going to love this recipe.

Grilled and sliced pork tenderloin served with mango chutney.

Pork chops recipes can be easy to prepare and a good idea for entertaining. Check out this recipe for Honey Garlic Pork Chops … a no-fuss recipe that’s big on flavor.

I bet each and everyone of you have a “go-to” pork tenderloin recipe. But do you have a perfect grilled pork tenderloin recipe that so special you’d be willing to serve to company for entertaining?

This recipe is most certainly one to be considered. Not only for it’s flavor qualities, but for the no-fail method to grill pork tenderloin.

Pork tenderloin is one of the most tender proteins that we can purchase. It’s extremely low in fat and extremely easy to cook. And it cooks rather quickly.

Boasting lovely flavor on its own, pork tenderloin is also a blank canvas for so many flavor option we can throw its way. Marinated, glazed or rubbed, it’s a forgiving cut of meat that never seems to disappoint.

This recipe for Grilled Pork Tenderloin calls for a quick brine in sugar and salt. And then an 20 minute visit with the grill.

Once cooked, I think you’ll find this to be just about the most perfect grilled pork tenderloin recipes you’ve ever tried.

With a sweet spicy luxurious glaze, and a food-proof method of grilling pork tenderloin, you’ve going to love the results.

Ingredients You’ll Need

Ingredients to make the best grilled pork tenderloin.
  • Frozen Pineapple Concentrate.
  • Cumin.
  • Chili Powder.
  • Oil
  • Salt and Sugar for the Brine
  • 2 Pork Tenderloins. About 2 pounds total.
  • Mango Chutney to finish for the easiest grilled pork tenderloin sauce.

Ingredient Substitutions

  • Pineapple Concentrate: Substitute pineapple concentrate with ½ cup pineapple juice thickened with ½ tablespoon cornstarch.
  • Chili Powder Seasoning: Substitute chili seasoning with a single ground chile powder. Ancho chile powder is a good choice, or a New Mexico chile powder such as Chimayo. A single blend chile powder can carry some heat, so be careful how much you add.
  • If you can’t find Mango Chutney, thin apricot jam with a little water. You can also finish this recipe with Mango Pico de Gallo. It’s all about that sweet and salty end flavor.

Step by Step Instructions

Be sure to see the recipe card below for complete ingredients and instructions.

Simple brine for grilled pork tenderloin.
Step 1
  • Step 1: In a 3 quart bowl, mix salt and sugar with 1 quart cool water until dissolved. Trim the tenderloins of excess fat and silver skin and submerge them in the brine. Let stand about 45 minutes.
Esy glaze for grilled pork tenderloin.
Step 2
  • Step 2: In the meantime, make the glaze. In a small saucepan (I use my omelette pan) heat the oil, chile powder and cumin over medium heat. When the mixture starts to sizzle and the spices become fragrant, add the pineapple juice. Simmer until the mixture becomes thick. Remove from heat. At this point I like to stir in a tablespoon of mango chutney (optional).
Glazing two pork tenderloins for grilling.
Step 3
  • Step 3: Remove the pork from the brine and pat dry. Using a brush, coat the tenderloins liberally with the sweet chile glaze.
Two grilled and glazed pork tenderloins.
Step 4
  • Step 4: Grill the pork tenderloins. Heat a gas grill, turning all the burners to high until the grill is fully heated, 10 to 15 minutes.
  • Put the pork on the hot grill grate. Turn heat down to 400 degrees. Close the lid and grill for 7 minutes.
  • Turn the pork over, close the lid, and grill for another 6 minutes.
  • Turn off the heat (keep the lid closed) and let the pork cook for another 5 minutes. At this point, an instant-read thermometer inserted into the middle of the thickest end of the tenderloin should read 145° to 150°F. (If not, close the lid and let the pork continue to roast in the residual grill heat.)
  • Remove the pork from the grill and let rest for 5 minutes before carving. Cut across the grain into ½-inch slices and serve immediately, Drizzle liberally with Mango Chutney.
Grilled, glazed sliced pork tenderloin topped with mango chutney.

This process for grilling pork tenderloin works very well. The end result is a crunchy on the outside and oh-so-tender on the inside flavorful treat that was cooked perfectly.

Variations

Here are a couple of fun glaze flavor options. Just cook the mixture using the same instructions as for the pineapple glaze called for in this recipe.

  • Rosemary Orange Glaze: ¼ cup frozen orange juice concentrate (thawed), 1 teaspoon brown sugar, 2 teaspoons minced fresh rosemary.
  • Curry Apple Glaze: ⅓ cup frozen apple juice concentrate (thawed), 2 teaspoons vegetable oil, 1 Tablespoon curry powder.
  • This grilled pork tenderloin would also be delicious glazed with Peach BBQ Sauce. Just sayin’.

Pro Tip: Purchase pork tenderloins that are pinkish red in color with some marbling in the meat. Marbling = fat = flavor. And don’t cook pork tenderloin straight from the refrigerator. Let it sit at room temperature for 30 minutes before cooking.

FAQ’s

Do You Need To Brine Pork Tenderloin?

If pork tenderloin is so tender, is it really necessary? Pork tenderloin is a super lean cut of meat, and it does have the potential to dry out if you over cook it. When brining a pork tenderloin, the meat not only takes on additional flavor, but additional moisture. So you’re basically making the meat juicer before the cooking process is started. Brining is much more important that marinating, which simply adds flavor to the surface of the meat.

Is Pork Tenderloin Healthy?

Pork tenderloin meets the criteria for the American Heart Associations Heart Checkmark. Which means it contains less than 5 grams of fat, 2 grams or less of saturated fat, and 480 milligrams or less of sodium, per serving. Pork is packed with protein, making it a good choice for including in a health forward balanced diet. Source: National Pork Board

How Do You Keep Pork Tenderloin From Drying Out On The Grill?

A simple brine will not only help to add flavor, but it adds moisture to the meat, which will aid in keeping that tenderloin juicy as it cooks. A quick sear on hot grates when the meat first hits the grill, will also seal in the flavor and moisture.

Storage

Its best to cook pork tenderloin soon after purchasing. However, if will store 2 – 3 days in the refrigerator. Once cooked, store pork tenderloin in an air tight container in the fridge or freezer. It will keep about 4 days in refrigerator, and up to 6 months in the freezer.

What To Serve With Grilled Pork Tenderloin

Perfect Grilled Pork Tenderloin with Mango Chutney

This is a lovely and easy recipe for entertaining. Pork tenderloins are routinely packaged with two tenderloins, and will weigh around 1 pound each. If you calculate about ¼ pound for each person, this recipe will serve 8 people.

And if you’re looking for more pork recipes, don’t miss my Pork Category. You’ll find lots of great recipes including the most popular on my site for Campfire Ribs, grilled country style pork ribs.

More Pork Tenderloin Recipes

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Grilled and sliced pork tenderloin served with mango chutney.
Print Recipe
5 from 1 vote

Perfect Grilled Pork Tenderloin with Mango Chutney

Simply the best grilled pork tenderloin recipe ever.
Prep Time1 hour
Cook Time25 minutes
Total Time1 hour 25 minutes
Course: Main Course Pork
Cuisine: American
Diet: Gluten Free
Servings: 8
Calories: 199kcal
Author: Lea Ann Brown

Ingredients

  • For the Pork Tenderloin
  • ½ cup kosher salt
  • ½ cup granulated sugar
  • 2 pounds pork tenderloins about 2 total
  • For the Sweet Chile Glaze:
  • 2 teaspoons vegetable oil
  • 2 teaspoons New Mexico Chile powder or chili powder
  • ½ teaspoon ground cumin
  • ¼ cup frozen pineapple juice concentrate thawed (or ½ cup pineapple juice thickened with ½ tablespoon corn starch)
  • Mango Chutney Sauce for serving optional

Instructions

  • In a 3 quart bowl, mix salt and sugar with 1 quart cool water until dissolved. Trim the tenderloins of excess fat and silver skin and submerge them in the brine; let stand about 45 minutes at room temperature. Remove the pork from the brinen and pat dry.
  • In the meantime, make the sweet chili glaze.
  • For the Sweet Chili Glaze: In a small saucepan (I use my omelette pan) heat the oil, chile powder and cumin over medium heat. When the mixture starts to sizzle and the spices become fragrant, add the pineapple juice. Simmer until the mixture becomes thick. Remove from heat. At this point I like to stir in a tablespoon of mango chutney.
  • Remove the pork from the brine and pat dry.
  • Brush the tenderloins all over with the sweet chile glaze and then season with salt and pepper.
  • Heat a gas grill, turning all the burners to high until the grill is fully heated, 10 to 15 minutes.
  • Put the pork on the hot grill grate. Turn heat down to 400 degrees. Close the lid and grill for 7 minutes.
  • Turn the pork over, close the lid, and grill for another 6 minutes.
  • Turn off the heat (keep the lid closed) and let the pork cook for another 5 minutes. At this point, an instant-read thermometer inserted into the middle of the thickest end of the tenderloin should read 145° to 150°F. (If not, close the lid and let the pork continue to roast in the residual grill heat.)
  • Remove the pork from the grill and let rest for 5 minutes before carving. Cut across the grain into ½-inch slices and serve immediately, Drizzle liberally with Mango Chutney.

Notes

Substitute chili seasoning with a single ground chile powder. Ancho chile powder is a good choice, or a New Mexico chile powder such as Chimayo. A single blend chile powder can carry some heat, so be careful how much you add.
Variations: 
Here are a couple of fun glaze flavor options. Just cook the mixture using the same instructions as using the pineapple glaze called for in this recipe.
  • Rosemary Orange Glaze: ¼ cup frozen orange juice concentrate (thawed), 1 teaspoon brown sugar, 2 teaspoons minced fresh rosemary.
  • Curry Apple Glaze: ⅓ cup frozen apple juice concentrate (thawed), 2 teaspoons vegetable oil, 1 Tablespoon curry powder.

Nutrition

Calories: 199kcal | Carbohydrates: 14g | Protein: 24g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 74mg | Sodium: 7141mg | Potassium: 465mg | Fiber: 1g | Sugar: 13g | Vitamin A: 148IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

Perfect Grilled Pork Tenderloin with Mango Chutney …It’s what’s for Dinner.

This recipe was first published August of 2014 and updated May of 2022 with step by step instructions.

Hummus with Olives and Grilled Pita Bread

By 17 Comments

Hummus with olives gets special treatment when you make it like Ya Ya’s restaurant. Grilling pita wedges and topping homemade hummus with Kalamata olives and feta cheese … chickpeas never had it so good.

Hummus topped with olives and feta served with grilled pita wedges.

Healthy hummus. It most certainly rates high on the “must have on hand” for my kitchen.

Having hummus on hand is an incredible option for a healthy snack. A snack for dipping raw vegetables like carrot or cauliflower.

And making homemade hummus literally takes about 10 minutes.

I was inspired to dress things and jazz things up a bit after a recent visit to Ya Ya’s Euro Bistro. The best olive hummus recipe I’ve ever had, I knew I could easily recreate it in my own kitchen.

They’ve simply taken the time to fire grill pita bread and slice it into wedges. And their garlicky hummus with olives is a flavor combination that shines.

Add a sprinkle of feta cheese and a drizzle of chile oil to finish and you’ve got a WOW flavor combo.

The grilled pita wedges are divine, with a little crunch here and there from grilling, but still soft and chewy inside. Served warm they’re delightful.

Let’s take a look, this hummus with olives comes with easy to follow instructions.

Ingredients For Simple Hummus

Ingredients to make hummus in a food processor.
  • Canned Chickpeas (garbanzo beans).
  • Tahini (Sesame Paste).
  • Juice of one lemon.
  • Olive Oil
  • Garlic
  • Olives, I use Kalamata Olives
  • Chile Oil (optional)

Ingredient Substitutions

  • Olives: This hummus with olives calls for Kalamata Olives. With their sweet and fruity flavor, they’re a nice compliment to homemade hummus. Substitute any kind of olives for this recipe. Black olive hummus would also be good using ripe olives. Green olives are also a good choice. Green olives come stuffed with garlic or jalapeno for a fun topping for hummus.

Step By Step Instructions, It’s Easy!

How to make hummus in food processor.

Draining garbanzo beans to make homemade hussus.
Step 1
  • Step 1: Using a colander, drain liquid from the garbanzo beans. Place the colander in a bowl to reserve some liquid. You’ll need at least 6 tablespoons of the canned liquid.
Chopping garlic in a food processor.
Step 2
  • Step 2: Place the peeled whole garlic in a food processor and give it a couple of whirls to chop.
How to make hummus in a food processor.
Step 3
  • Step 3: Add garbanzo beans, tahini, lemon juice, olive oil and six tablespoons of the reserved liquid from the beans.
Hummus made in a food processor.
Step 4
  • Step 4: Blend the ingredients until very smooth. Add salt and pepper to taste, and add more of the canned garbanzo bean liquid if you want the hummus to be smoother and creamier.

What To Serve With Hummus

To serve, place hummus in your favorite serving bowl and drizzle with a little of the chile oil. Top with Kalamata olives and crumbled feta cheese. Serve with grilled pita wedges.

Here are some suggestions for fresh vegetables and more to serve with hummus with olives.

  • Baby carrots.
  • Cauliflower florets.
  • Bell pepper slices.
  • Pita Chips.
  • Celery.
  • Sugar snap peas.
  • Pretzels.

How To Grill Pita Bread

Brush each side of the pita bread with olive oil. Place pita bread on a 350 – 400 degree hot grill. Grill for about 1 minute per side.

Watching it closely so it doesn’t burn. You only want to get it nice and toasty with visible grill marks. The grilled pita bread should be soft on the inside with a little crunch on the outside.

Cut it into wedges and serve immediately.

Can I Make This Recipe with Dried Chickpeas?

Yes, and I have done so many times. You’ll need to soak 1 cup of dried chickpeas overnight with enough water to cover by two inches. Drain the chickpeas the next morning and replace the water. Add about a tablespoon of salt to the chickpeas and bring to a boil. Reduce heat and simmer until crunchy tender. Depending on the age of the chickpeas, this could take anywhere from 90 minutes to 2 hours. Fresher dried chickpeas cook quicker.

Hummus with Olives and Grilled Pita

I hope you give this hummus with olives a try. Olive hummus is simply flat out delicious. And keep in mind, hummus is a healthy snack option, and is naturally gluten free.

And if you’re looking for more appetizer recipes, don’t miss my Appetizer Category. You’ll find a ton of ideas, including the most popular for Jalapeno Artichoke Cheese Dip.

Hummus topped with olives and feta served with grilled pita wedges.
Print Recipe
5 from 1 vote

Hummus with Olives and Grilled Pita

Yaya's restaurant famous hummus recipe with olives and feta.
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Appetizer Recipes
Cuisine: Mediterranean Greek
Servings: 8
Calories: 122kcal
Author: Lea Ann Brown

Ingredients

  • 1 large clove garlic
  • 2-15 ounce cans chickpeas drained, liquid reserved
  • 1 ½ teaspoons kosher salt
  • ⅓ cup tahini sesame paste
  • 1 lemon freshly squeezed lemon juice 1 lemon
  • 6 tablespoons water or liquid from the chickpeas
  • 1 Tablespoon Olive oil
  • ½ Cup Feta Cheese
  • ¼ Cup Assorted Kalamata Olives
  • 1 Tablespoon chile oil

Instructions

  • Turn on the food processor fitted with the steel blade and drop in the garlic. Give it a couple of whirls until the garlic is chopped.
  • Add the rest of the ingredients (through olive oil) to the food processor and process until the hummus is pureed. Taste, for seasoning.
  • Pour mixture into a bowl and fold in Feta cheese and olives. Drizzle with chile oil. chile oil. Top with additional feta and olives. Serve immediately or refrigerate for up to three days in the fridge. Serve with warm or grilled pita wedges.
  • Adjust seasonings and add more reserved chickpea liquid if you want a smoother texture.
  • Brush each side of the pita bread with olive oil. Place pita bread on a 350 – 400 degree hot grill. Grill for about 1 minute per side. Watching it closely so it doesn't burn. You only want to get it nice and toasty with visible grill marks.
    Cut it into wedges and serve immediately.

Notes

Can I make this recipe with dried chickpeas?  Yes. Soak 1 cup of dried chickpeas overnight with enough water to cover by two inches. Drain the chickpeas the next morning and replace the water. Add about a tablespoon of salt to the chickpeas and bring to a boil. Reduce heat and simmer until crunchy tender. Depending on the age of the chickpeas, this could take anywhere from 90 minutes to 2 hours. Fresher dried chickpeas cook quicker.

Nutrition

Calories: 122kcal | Carbohydrates: 3g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 611mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg

Hummus with Olives and Grilled Pita …It’s What’s for an Appetizer.

More Homemade Hummus Recipes

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

This recipe was first published June of 2013 and republished May of 2022 with step by step instructions.