From: Chef Rick Bayless. Yield: 8 servings.
3 large pork tenderloins (about 2¼ lb. total)
1 jar (16-oz.) roasted tomato salsa*
2 Tbsp. Worcestershire sauce
2 Tbsp. balsamic vinegar
1 medium-large red onion, cut into ⅓” thick slices
½ cup chopped dried apricots, tossed with a little hot water to soften
2 Tbsp. chopped parsley
2 tsp. finely chopped lemon zest
1 firm-ripe avocado, halved, pitted, peeled and diced
to taste, salt
Trim fat and whitish silver skin from pork tenderloins. Cut each in half, making six 6-ounce portions. Mix together 1 cup of salsa with Worcestershire and vinegar. Place pork in a large dish, smear all sides with salsa mixture, cover and refrigerate for several hours or as long as overnight.
Preheat gas grill to medium, or light a charcoal fire and let it burn until charcoal is covered with a thin layer of gray ash. Use tongs to arrange pork in the center of the grill; reserve marinade. Lay the onion slices on cooler section of the grill. Cover and cook until 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 pork feels fairly firm when touched or reads 150°F on a meat thermometer, about 5 minutes more.
Remove pork to cutting board and tent with foil. Chop 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.
*Note: Chef Bayless uses Frontera Roasted Tomato Salsa.