adapted from White Lights on Wednesday
1 pork tenderloin (about 2 1/2 pounds)
1 16 oz. jar Arriba! Fire Roasted Mexican Red Salsa
2 Tbsp Worcestershire sauce
2 Tbsp balsamic vinegar
1 red onion cut into 1/2-inch thick slices
1/2 cup ripe peaches, peeled, pitted and diced
2 Tbsp chopped parsley
2 tsp lemon zest
1 firm-ripe avocado, halved, pitted, peeled and diced
Salt to taste
Prepare the tenderloin by removing the silver skin and excess fat. Cut the tenderloin into 3 equal pieces.
Mix together all but 1/4 cup of the salsa, the Worcestershire sauce and the balsamic vinegar. Place the tenderloin pieces into a large ziplock bag. Add the marinade mixture. Turn the pork to coat it with the marinade. Squeeze out any excess air and seal the bag. Lay the bag in a pie tin and refrigerate for at least 4 hours or overnight.
Grill the onions and pork over medium heat. Turn the onions and pork and baste generously with the marinade. Cook until the onions are browned. The pork is done when a meat thermometer registers 150° F. Remove the pork and place on a cutting board, tent with foil.
Chop the onions and place in a bowl. (I did not use the entire onion. I only chopped up one of the slices.) Add the reserved salsa, peaches, parsley, lemon zest and avocado. Toss gently to combine. Season with salt, to taste. Cut the pork into thin slices and serve with the salsa.