Pork tenderloin with grilled apricot salsa

Time 30 minutes
Yields Serves 4
Pork tenderloin with grilled apricot salsa
(Los Angeles Times)

Heat the grill or grill pan to medium. Trim the tenderloin of extra fat and silver skin. Spread one tablespoon of the olive oil over the surface of the pork. Sprinkle with the salt and pepper.


Cut the apricots in half and remove the pits. Cut the jalapeno in half and remove the seeds. Peel the onion and cut it into half-inch slices. Lightly brush oil on all sides of the jalapeno and onion and on the cut sides only of the apricots.


Lightly brush the grill or grill pan with oil. Place the pork tenderloin on the grill diagonally, pointing at 10 o’clock, and cook for 2 to 3 minutes. Pick the pork up and replace it on the grill pointing to two o’clock and cook for another 2 to 3 minutes. Turn the pork over and follow the same procedure of cooking it on the diagonal and then moving it until the tenderloin is done as desired (145 degrees on a meat thermometer for medium rare, 150 degrees for medium), for a total of 10 to 12 minutes. Cover and keep warm; the pork will continue to cook as it rests.


While grilling the pork, place the apricots (cut-side down), jalapeno and onions on the grill. Cook until grill marks appear, then turn and grill the other side. When a knife inserted into the apricot goes through easily and apricot juice is bubbling, remove the fruit from the grill. Remove the jalapeno and onions when grilled to a golden brown.


Cool slightly. Dice the apricot, jalapeno and onion into small pieces and place in a bowl with the cilantro and honey. Gently stir to combine. Season with salt and pepper to taste.


To serve, slice the pork thinly on the diagonal and spoon the salsa over the top.

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