I saw Marcela Villadolid prepare this recipe on the Food Network show, The Kitchen, and I knew we had to try it. It’s a perfect summer recipe for the grill. The apricot-serrano salsa is a perfect compliment to the pork – sweet, spicy and delicious. An easy dish to prepare that will impress your family and friends.
Apricot-Serrano Salsa
August 15, 2017
: 4 to 6
: Easy
Ingredients
- 2 cups chopped (small cubes) fresh apricots (about 3 apricots)
- 1/2 cup fresh cilantro, finely chopped
- 1/4 cup fresh lime juice
- 1 serrano pepper, finely chopped
- 1/4 red onion, finely chopped
- Kosher salt and freshly ground black pepper
Directions
- Step 1 In a bowl, combine the apricot, cilantro, lime juice, serrano and onion.
- Step 2 Season the salsa with salt and pepper.
- Step 3 Cover and refrigerate.
Grilled Pork Tenderloin
August 15, 2017
: 4 to 6
: Easy
Ingredients
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 1 teaspoon ancho chile powder
- 1 clove garlic, minced
- 1 1/2 pounds pork tenderloin
- Kosher salt and freshly ground black pepper
Directions
- Step 1 Mix the honey, balsamic vinegar, ancho chile and garlic together in a large resealable plastic bag.
- Step 2 Season the tenderloin with salt and pepper.
- Step 3 Place the tenderloin in the bag and squeeze out as much air as possible before sealing.
- Step 4 Place the bag in the refrigerator and marinate for at least 1 hour and up to 24 hours.
- Step 5 Prepare a grill for medium-high heat.
- Step 6 Grill the tenderloin on the first side for about 5 minutes (times vary per grill, so be careful not to over-char).
- Step 7 Roll the tenderloin onto the next side and grill for another 5 minutes.
- Step 8 Repeat on all 4 sides, 5 minutes per side, until an instant-read thermometer registers around 150 degrees F.
- Step 9 Allow the tenderloin to rest on a platter for about 10 minutes before you slice it, to allow the juices to redistribute.
- Step 10 Serve with the apricot-serrano salsa and enjoy!
