- 3 pork tenderloins (large, about 2-1/4 pounds total)
- 16 ounces tomato salsa (Frontera Roasted, or 2 cups Roasted Tomatillo Salsa, recipe follows)
- 2 tablespoons worcestershire sauce
- 2 tablespoons balsamic vinegar
- 1 red onion (medium-large, cut into 1/3-inch thick slices)
- 1/2 cup dried apricots (chopped, tossed with a little hot water to soften)
- 2 tablespoons chopped parsley
- 2 teaspoons lemon zest (finely chopped)
- 1 avocado (firm-ripe, from Mexico, halved, pitted, peeled and diced)
- salt (to taste)
- 1 pound tomatillos (husked and rinsed)
- 5 serrano chiles (stemmed)
- 1 white onion (small, sliced 1/4-inch thick, about 4 ounces)
- 3 garlic cloves (peeled)
- 1/2 cup water
- 1/3 cup chopped fresh cilantro (loosely packed)
- 1 teaspoon salt
- 1 teaspoon sugar (optional)
- 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 stir gently. To serve, thinly slice pork and generously spoon salsa over slices.
- For the Salsa:
- Heat broiler. On a foil-lined baking sheet, lay tomatillos and chiles.
- Set sheet 4 inches below broiler; roast until tomatillos are soft and black in spots, about 5 minutes. Turn tomatillos and chiles; roast 5 more minutes; set aside to cool. Set oven to 425⁰F. Separate onion into rings.
- On a baking sheet, combine onion rings with garlic. Bake, stirring frequently, until onions are roasted and garlic feels soft and brown in spots, about 15 minutes. Cool.
- In a food processor, pulse the chiles, onions and garlic until finely chopped; remove to a large bowl.
- To food processor, add tomatillos; coarsely puree; add to bowl. Stir in water, cilantro and salt. Add sugar to soften the tartness of the tomatillos, if desired.
- Serve immediately or refrigerate for up to 5 days.