Grilled Pork Tenderloin with Apricot-Serrano Salsa

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Level: Easy
Servings: 4 to 6
Nutritional Information per Serving (1 of 6 servings):
Calories: 167 | Total Fat: 4 g | Saturated Fat: 1 g | Carbohydrates: 8 g | Dietary Fiber: 1 g | Sugar: 5 g | Protein: 24 g | Cholesterol: 74 mg | Sodium: 364 mg

Total Time: 1 hour 45 minutes (including marinating and resting)
Active Time: 35 minutes

Pork Tenderloin Ingredients:

• 1 tablespoon honey
• 1 tablespoon balsamic vinegar
• 1 teaspoon ancho chile powder
• 1 clove garlic, minced
• 1 pound pork tenderloin
• Kosher salt and freshly ground black pepper

Apricot-Serrano Salsa Ingredients:

• 2 cups fresh apricots, diced (about 3 apricots)
• cup fresh cilantro, finely chopped
• cup fresh lime juice
• 1 serrano pepper, finely chopped
• red onion, finely chopped
• Kosher salt and freshly ground black pepper

Instructions:

1. Create an irresistible marinade by whisking together honey, balsamic vinegar, ancho chile powder, and minced garlic in a resealable plastic bag. Season your pork with salt and pepper, seal it in the marinade, and refrigerate for at least 1 hour or up to 24 hours for deeper flavor development.
2. While the pork marinates, prepare your vibrant salsa by combining diced apricots, cilantro, lime juice, serrano pepper, and red onion in a bowl. Season to taste and refrigerate until serving time.
3. Heat your grill to medium-high temperature.
4. Grill the pork tenderloin by rotating it through all four sides, cooking each for about 5 minutes until an instant-read thermometer reaches 150F. Let the meat rest for 10 minutes before slicing to lock in its natural juices.
5. Plate your perfectly grilled pork and crown it with the bright, zesty apricot-serrano salsa for a restaurant-quality dish your guests will love.

2016 Television Recipe Iseasy, G.P. All rights reserved.