Grilled Pork Tenderloin With Avocado Apricot Salsa
By: Sheri Wetherell
Published: Thursday, August 29, 2013 - 4:53pm

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.