Grilled Pork Tenderloin With Avocado-peach Salsa & Grilled Tomatillo Guacamole

Serving 6 people

275 min


  • avocado 1 firm-ripe avocado from Mexico, halved, pitted, peeled, and diced
  • avocados 3 avocados from Mexico, halved, pitted, peel, and roughly chopped
  • balsamic vinegar 2 tablespoons balsamic vinegar
  • fresh cilantro ¼ cup chopped fresh cilantro
  • lemon zest 2 teaspoons finely chopped lemon zest
  • parsley 2 tablespoons chopped parsley
  • peaches ½ cup ripe peaches, peeled, pitted, and diced
  • poblano chile 1 small poblano chile
  • pork tenderloin 1 – 2.5 pound pork tenderloin
  • red onion 1 large red onion, cut into ?? thick slices
  • salsa 16 ounces Frontera roasted tomato salsa
  • salt Salt to taste
  • tomatillos 4 large tomatillos, husked
  • worcestershire sauce 2 tablespoons Worcestershire sauce
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How to make it

  1. Prep pork tenderloin by removing the silver skin and any excess fat.
  2. Cut the tenderloin into 3 equal pieces.
  3. Add all but ¼ cup of the salsa to a gallon-sized Ziploc bag, along with the Worcestershire sauce and balsamic vinegar; squish the marinade ingredients around a bit to combine.
  4. Add pork to Ziploc bag, turning to coat the pork in marinade. Squeeze out any excess air and seal the bag. Refrigerate for at least 4 hours to overnight.Prepare charcoal for grilling according to package instructions {or heat your gas grill to medium}. Grab your pork and onion slices and head out to the grill.
  5. Place pork and onions over very hot grill – if the grill gets too cool, remove food and add more charcoal {this was so me}. Cook for 10 minutes until pork is browned and has grill marks and onions are browning. Turn pork and onions, baste everything generously with more marinade, and cook for 5 more minutes. A meat thermometer inserted in the pork should read 150 degrees F before you remove it from the grill.
  6. Place pork on a cutting board and tent with foil.Chop onions and place in a bowl.
  7. Add reserved salsa, peaches, parsley, lemon zest, and avocado. Toss gently to combine; season with salt as needed.
  8. Cut pork into thin slices and serve with lots of salsa.Prepare charcoal for grilling according to package instructions {or heat your gas grill to medium}. Grill corn, poblano, and tomatillos until browned on all sides {pepper and tomatillos with blister and pop a little}.
  9. Place pepper and tomatillos in a bowl, immediately cover with plastic wrap, and set aside for 5 minutes.Once corn is cool enough to handle, cut kernels off cob. remove peppers and tomatillos from bowl, and using your fingers remove the skins. Halve the pepper and seed it; dice finely. Dice the tomatillos being sure to capture the juices.
  10. Add tomatillos (with juices), diced poblano pepper, red onion, cilantro, and salt to bowl with corn. Slightly smash the avocados and add to the rest of the ingredients.
  11. Mix until well combined.
  12. Serve with tortilla chips.