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
Instructions
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.
