Balsamic Pork Tenderloin
Served with a tangy tomato salsa featuring fresh avocados and dried apricots, this is the tastiest Balsamic Pork Tenderloin imaginable!
Servings: 10
Equipment
Ingredients
- 2½ pounds pork tenderloins
- 16 oz jar Roasted Tomato Salsa
- 2 tablespoons Worcestershire sauce
- 2 tablespoons balsamic vinegar
- 1 medium-large red onion cut into 1/3-inch thick slices
- ½ cup dried apricots chopped and tossed with a little hot water to soften
- 2 tablespoons fresh parsley chopped
- 2 teaspoons lemon zest finely chopped
- 1 ripe avocado halved, pitted, peeled and diced. I like to use a Hass avocado
- salt to taste
Instructions
- Make the marinade. Mix 1 cup of salsa with Worcestershire and balsamic vinegar.
- Marinate the pork. Cut each pork tenderloin in half. Place the pork in a large resealable bag, and pour the salsa mixture inside. Seal the bag and refrigerate for 4 to 6 hours or overnight.
- Prep the grill. Preheat a gas grill to medium heat.
- Grill. Remove the pork tenderloins from the bag and reserve the marinade. Transfer the pork to the grill and arrange the red onion slices on the cooler section of the grill. Cover the grill and cook until the pork is nicely browned underneath and the onions are softening, about 10 minutes.
- Baste and continue to cook. Turn the pork and onions over and baste them liberally with the reserved marinade. Discard any remaining marinade. Cover the grill and cook for 5 more minutes or until the pork reads 145°F on a meat thermometer. Transfer pork to cutting board and tent with foil, letting it rest for at least 5 minutes.
- Finish. Transfer the grilled pork to a cutting board and tent with foil, letting it rest for 5 minutes. Meanwhile, chop the grilled red onions and transfer them to a bowl. To the onions, add remaining salsa, apricots, parsley, lemon zest, and avocado; season with salt and stir gently.
- Serve. Thinly slice the pork tenderloin and generously spoon salsa over the pork slices just before serving.
Notes
- 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.
Nutrition
Calories: 207kcal | Carbohydrates: 11g | Protein: 25g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 404mg | Potassium: 787mg | Fiber: 3g | Sugar: 7g | Vitamin A: 554IU | Vitamin C: 6mg | Calcium: 34mg | Iron: 2mg
