Mix first 4 ingredients until blended. Pour over meat in shallow dish; turn to evenly coat meat. Refrigerate 30 min. to marinate.
Heat grill to medium heat. Remove meat from marinade; discard marinade. Grill meat 20 min. or until done (145ºF), turning occasionally. Remove from grill; cover to keep warm.
Grill tomatillos and chiles 8 to 10 min. or until skins are blistered and blackened. Place in blender. Add dressing, cilantro and avocados; blend until smooth.
Slice 1 tenderloin; serve with the tomatillo sauce. Shred remaining tenderloin; refrigerate until ready to use to make Grilled Pork Tacos (see Tip).
Substitute additional 1/4 cup KRAFT Zesty Italian Dressing for the mayo.
How to Shred the Cooked Meat
For best results, shred the cooked meat while it is still warm.
Grilled Pork Tacos
Heat grill to medium heat. Mash 1 rinsed can (15 oz.) great Northern beans in medium bowl. Add 2 oz. (1/4 of 8-oz. pkg.) softened PHILADELPHIA Cream Cheese; mix well. Stir in 1 finely chopped canned chipotle peppers in adobo sauce and 2 Tbsp. A.1. Original Sauce; spread onto 12 (6-inch) corn tortillas. Top with 3 cups of the shredded grilled pork; roll up tightly. Grill 12 to 15 min. or until crisp and lightly browned, turning occasionally. Serve topped with 1 cup shredded lettuce, 1 finely chopped tomatoes, 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream and 1 thinly sliced avocado.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.