Makes 4-6 Servings
1 1/2 - 2 Lbs of Pork Tenderloin (2 small loins)
1 Tbsp Fabulous Fajitas
1 Clove of Garlic, Minced
2 Tbsp Balsamic Vinegar
2 Tbsp Honey
2 Limes, Juiced
3-4 Apricots, Pitted and Cubed
1 Bunch Fresh Cilantro, Chopped
1 Jalapeño or Serrano Pepper, Chopped
1/3 Cup Red Onion, Chopped
Let’s begin by making the marinade. Combine the balsamic vinegar, honey, Fabulous Fajitas and minced garlic.
Place the tenderloins in a large ziplock bag and pour marinade over the loins.
A great trick to remove air from a zip lock back is to insert a strew in a corner, close almost all the way, suck our air (careful not to suck out any liquids) and zip closed. Place in fridge for 4-24 hours.
Now let’s make the salsa. You can use serrano or jalapeño (serrano is spicier). Mix together the serrano/jalapeño, apricots, lime juice, cilantro and red onion. Refrigerate until ready to use.
Preheat grill to medium/high heat.
Remove pork from marinade. Let sit on counter for 30-45 minutes to get to room temperature.
Place pork tenderloins on heated grill. Cook for 5-7 minutes and turn, cook all 4 sides evenly. It should take about 20 minutes total. Use your thermometer to check that it is 150º.
As always, let it rest for 10 minutes before slicing.
You can serve this with lime/cilantro rice and our prepared salsa.