Balsamic Pork Tenderloin Dinner

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Succulent pork tenderloin marinated in a tangy balsamic and Worcestershire sauce, grilled to perfection and served with a fresh tomato salsa with avocado and dried apricots.

Prep : 10 Total : 25 minutes

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Ingredients

Main Ingredients

2.5 pounds pork tenderloins
16 oz Roasted Tomato Salsa
2 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
1 medium-large red onion cut into 1/3-inch thick slices
0.5 cup dried apricots chopped and softened with a little hot water
2 tablespoons fresh parsley chopped
2 teaspoons lemon zest finely chopped
1 ripe avocado halved, pitted, peeled and diced
to taste salt

Instructions

Preparation Steps

Make the marinade by mixing 1 cup of roasted tomato salsa with Worcestershire sauce and balsamic vinegar.
Cut each pork tenderloin in half and place in a large resealable bag. Pour the salsa marinade inside, seal the bag and refrigerate for 4 to 6 hours or overnight.
Preheat a gas grill to medium heat.
Remove pork from the bag and reserve the marinade. Arrange pork and red onion slices on the grill. Cover and cook until pork is browned underneath and onions soften, about 10 minutes.
Turn pork and onions, baste with reserved marinade, discard excess. Cover and cook 5 more minutes or until pork reaches 145°F. Transfer pork to cutting board and rest for 5 minutes.
Chop grilled onions and transfer to a bowl. Add remaining salsa, apricots, parsley, lemon zest, and diced avocado. Season with salt, stir gently.
Thinly slice rested pork tenderloin and serve topped with the prepared salsa mixture.

Notes