Ingredients

The following ingredients have 6 Servings
  • 1/2 cup chopped sweet onion
  • 1/2 cup lime juice
  • 1/4 cup finely chopped seeded jalapeno peppers
  • 2 tablespoons olive oil
  • 4 teaspoons ground cumin
  • 1-1/2 pounds pork tenderloin, cut into 3/4-inch slices
  • 3 tablespoons jalapeno pepper jelly
  • SALSA:
  • 2 medium ripe avocados, peeled and chopped
  • 1 small cucumber, seeded and chopped
  • 2 plum tomatoes, seeded and chopped
  • 2 green onions, chopped
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instruction

  • For marinade, mix first 5 ingredients. In a large bowl, toss pork with 1/2 cup marinade; refrigerate, covered, up to 2 hours., For glaze, place jelly and 1/3 cup of the remaining marinade in a small saucepan; bring to a boil. Cook and stir until slightly thickened, 1-2 minutes; remove from heat. Place salsa ingredients in a large bowl; toss lightly with remaining marinade., Drain pork, discarding marinade. Place pork on a lightly oiled grill rack over medium heat. Grill, covered, until a thermometer reads 145°, 4-5 minutes per side, brushing with glaze during the last 3 minutes. Serve with salsa.