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A serving platter full of grilled pork tenderloin beside a bowl of homemade salsa

Grilled Pork Tenderloin

Katerina | Diethood
Served with a tangy tomato-based salsa featuring fresh avocados and dried apricots, this is the tastiest Grilled Pork Tenderloin imaginable! Sweet, savory and citrusy flavors will delight your taste buds in each bite of this hearty dinner.
Servings : 10
Prep Time 15 mins
Cook Time 15 mins
Marination 6 hrs
Total Time 6 hrs 30 mins


  • 2 1/2 lbs pork tenderloins
  • 16 oz jar Frontera Roasted Tomato Salsa
  • 2 tbsp Worcestershire sauce
  • 2 tbsp balsamic vinegar
  • 1 medium-large red onion cut into 1/3-inch thick slices
  • 1/2 cup dried apricots chopped and tossed with a little hot water to soften
  • 2 tbsp fresh parsley chopped
  • 2 tsp lemon zest finely chopped
  • 1 ripe avocado halved, pitted, peeled and diced. I like to use a Hass avocado
  • salt to taste


  • Cut each pork tenderloin in half. Mix together 1 cup of the salsa with the Worcestershire and vinegar.
  • Place the pork in a large resealable bag, and pour salsa mixture inside bag. Seal bag and refrigerate for six hours or overnight.
  • Preheat a gas grill to medium.
  • Arrange pork in the center of the grill; reserve the marinade. Lay the red onion slices on the cooler section of the grill. Cover grill and cook until pork is nicely browned underneath and onions are softening, about 10 minutes.
  • Turn pork and onions over. Baste pork and onions liberally with reserved marinade. Discard any remaining marinade.
  • Cover the grill and cook until the pork reads 150°F on a meat thermometer, about 5 minutes more. Transfer pork to cutting board and tent with foil, letting it rest for at least 5 minutes.
  • Chop the onion slices and transfer to a bowl. Add remaining salsa, apricots, parsley, lemon zest and avocado; season with salt and stir gently.
  • Thinly slice pork and generously spoon salsa over slices just before serving.


  • Grill


  • Makes 8-10 servings.
  • To Store & Reheat: Transfer cooled leftovers to an airtight container and refrigerate for up to 2 days. If salsa and pork are stored separately, the meat will last for up to 3 days. Reheat extra pork (without salsa) in a 350°F oven with a piece of foil tented over it until heated through (10-15 minutes).
  • To Freeze: Pork can be frozen without salsa for up to 3 months. Transfer cooled meat to an airtight container and freeze, thawing in the fridge before reheating.


Calories: 207 kcal | Carbohydrates: 11 g | Protein: 25 g | Fat: 7 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 74 mg | Sodium: 404 mg | Potassium: 787 mg | Fiber: 3 g | Sugar: 7 g | Vitamin A: 554 IU | Vitamin C: 6 mg | Calcium: 34 mg | Iron: 2 mg | Net Carbs: 8 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: American
Keyword: avocado salsa, grilling pork tenderloin, pork tenderloin marinade