Sometimes hamburgers and hot dogs on the grill is perfect for the moment.  Then there are other times you really want to make something special, a wonderful meal to relax and savor with friends or family.  This Grilled Pork Tenderloin is perfect for creating that memorable meal.  The pork tenderloin is tender and juicy, and the apricots add an unexpected sweetness to the roasted tomato salsa and avocado.

Is it time to break out of your everyday grilling routine and try something new?  A delicious weekend is waiting.

Grilled Pork Tenderloin with Apricot Avocado Salsa

Ingredients

3 large pork tenderloins (about 2-1/4 pounds total)
1 jar (16-ounces) Roasted Tomato Salsa
2 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
1 medium red onion, cut into 1/3-inch thick slices
1/2 cup chopped apricots
2 tablespoons chopped parsley
2 teaspoons finely chopped lemon zest
1 firm-ripe avocado, halved, pitted, peeled and diced
salt to and fresh ground pepper to taste

Directions

Trim fat and whitish “silverskin” from pork tenderloins. Cut each in half, making six 6-ounce portions.

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.

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. 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. Turn pork and onions over.  Baste pork and onions liberally with reserved marinade.  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.

Remove pork to cutting board and tent with foil. Chop the onion slices and remove to a bowl. Add remaining salsa, apricots, parsley, lemon zest and avocado; season with salt and pepper, and stir gently. To serve, thinly slice pork and generously spoon salsa over slices.  Serves 8

recipe adapted from Rick Bayless via Avocados from Mexico