Grilled Pork Tenderloin With Avocado Apricot Salsa

Ingredients

3 large pork tenderloins (about 2-1/4 pounds total)

1 jar (16-ounces) Frontera Roasted Tomato Salsa or 2 cups Roasted Tomatillo Salsa (recipe follows)

2 tablespoons Worcestershire sauce

2 tablespoons balsamic vinegar

1 medium-large red onion, cut into 1/3-inch thick slices

1/2 cup chopped dried apricots, tossed with a little hot water to soften

2 tablespoons chopped parsley

2 teaspoons finely chopped lemon zest

1 firm-ripe avocado from Mexico, halved, pitted, peeled and diced

Salt to taste
For the Salsa (yield about 2 cups):
1 pound tomatillos, husked and rinsed

4 to 5 serrano chiles, stemmed

1 small white onion, sliced 1/4-inch thick (about 4 ounces)

3 garlic cloves, peeled

1/2 cup water

1/3 cup chopped fresh cilantro, loosely packed

1 teaspoon salt

1 teaspoon sugar, optional


Preparation

1
Trim fat and whitish “silverskin” from pork tenderloins. Cut each in half, making six 6-ounce portions.
2
Mix together 1 cup of the salsa with the Worcestershire and vinegar. Place the pork in a large dish, smear all sides with salsa mixture, cover and refrigerate for several hours or as long as overnight.
3
Preheat a gas grill to medium or light a charcoal fire and let burn until charcoal is covered with a thin layer of gray ash. Use tongs to arrange the pork in the center of the grill; reserve the marinade.
4
Lay the onion slices on the cooler section of the grill. Cover and cook until the pork is nicely browned underneath and onions are softening, about 10 minutes.
5
Turn pork and onions over. Baste pork and onions liberally with reserved marinade.
6
Re-cover the grill and cook until the pork feels nearly firm* when touched or reads 150° on a meat thermometer, about 5 minutes more.
7
Remove pork to cutting board and tent with foil.
8
Chop the onion slices and remove to a bowl.
9
Add remaining salsa, apricots, parsley, lemon zest and avocado; season with salt and stir gently. To serve, thinly slice pork and generously spoon salsa over slices. 



10
For the Salsa:
11
Heat broiler. On a foil-lined baking sheet, lay tomatillos and chiles.
12
Set sheet 4 inches below broiler; roast until tomatillos are soft and black in spots, about 5 minutes. Turn tomatillos and chiles; roast 5 more minutes; set aside to cool. 
Set oven to 425⁰F. Separate onion into rings.
13
On a baking sheet, combine onion rings with garlic. Bake, stirring frequently, until onions are roasted and garlic feels soft and brown in spots, about 15 minutes. Cool.
14
In a food processor, pulse the chiles, onions and garlic until finely chopped; remove to a large bowl.
15
To food processor, add tomatillos; coarsely puree; add to bowl. Stir in water, cilantro and salt. Add sugar to soften the tartness of the tomatillos, if desired.
16
Serve immediately or refrigerate for up to 5 days. 



 



Added:

August 29, 2013

Creator:

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