Grilled Pork Tenderloin and Apricot-Serrano Salsa

Deselect All

Pork Tenderloin:

1 tablespoon honey

1 tablespoon balsamic vinegar 

1 teaspoon ancho chile powder 

1 clove garlic, minced 

1 1/2 pounds pork tenderloin 

Kosher salt and freshly ground black pepper 

Apricot-Serrano Salsa:

2 cups chopped (small cubes) fresh apricots (about 3 apricots)

1/2 cup fresh cilantro, finely chopped 

1/4 cup fresh lime juice 

1 serrano pepper, finely chopped 

1/4 red onion, finely chopped 

Kosher salt and freshly ground black pepper