Grilled Pork Tenderloin with Avocado/Jalapeno Jelly Salsa Ingredients 1/2 cup chopped sweet onion 1/2 cup lime juice 1/4 cup chopped seeded jalapeno peppers 2 tablespoons Olive Oil 4 teaspoons ground cumin 2 pork tenderloins (3/4 pound each), cut into 3/4-inch slices SALSA: 2 medium ripe avocados, peeled and chopped 2 plum tomatoes, seeded and chopped 1 small cucumber, seeded and chopped 2 green onions, chopped 2 tablespoons minced fresh cilantro 1 tablespoon honey 1/4 teaspoon salt 1/4 teaspoon pepper 3 tablespoons Screamin Demon Jalapeno Jelly Directions In a small bowl, combine the first five ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for up to 2 hours. Reserve 1/3 cup of the remaining marinade. Place the rest of the marinade in a large bowl; add the avocados, tomatoes, cucumber, green onions, cilantro, honey, salt and pepper. Cover and refrigerate until serving. In a small saucepan, combine the jelly and reserved marinade. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Drain and discard marinade. Rub pork with steak seasoning. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, uncovered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until juices run clear, brushing occasionally with jelly mixture. Serve with avocado salsa. Yield: 6 servings.
Posted on: Thu, 14 Nov 2013 02:53:33 +0000
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