Grilled Pork Tenderloin and Apricot-Serrano Salsa

Use the leftovers from this tasty dish, 

to make these yummy quesadillas!

Serves:  4

Ingredients

Pork Tenderloin:

• 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
• Apricot-Serrano Salsa:
• 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

Instructions
For the pork tenderloin: 
Mix the honey, balsamic vinegar, ancho chile and garlic together in a large resealable plastic bag. Season the tenderloin with salt and pepper. Place the tenderloin in the bag and squeeze out as much air as possible before sealing. Place the bag in the refrigerator and marinate for at least 1 hour and up to 24 hours.

For the apricot-serrano salsa: 
In a bowl, combine the apricot, cilantro, lime juice, serrano and onion. Season the salsa with salt and pepper. Cover and refrigerate.
Prepare a grill for medium-high heat.

The key to grilling a pork tenderloin evenly is to roll it to each of its 4 sides while cooking. Grill the tenderloin on the first side for about 5 minutes (times vary per grill, so be careful not to over-char). Roll the tenderloin onto the next side and grill for another 5 minutes. Repeat on all 4 sides, 5 minutes per side, until an instant-read thermometer registers around 150 degrees F. Allow the tenderloin to rest on a platter for about 10 minutes before you slice it, to allow the juices to redistribute. Serve with the apricot-serrano salsa and enjoy!

Source:  Marcela Valladolid, The Kitchen