Balsamic Pork Tenderloin
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled pork tenderloin glazed with balsamic vinegar and served with a fresh tomato salsa accented with dried apricots and creamy avocado. Elegant yet approachable, it balances rich meat with bright, tangy flavors for a special dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2½ pounds pork tenderloins
- 16 oz jar Roasted Tomato Salsa
- 2 tablespoons Worcestershire sauce
- 2 tablespoons balsamic vinegar
- 1 medium-large red onion (cut into 1/3-inch thick slices)
- ½ cup dried apricots (chopped and tossed with a little hot water to soften)
- 2 tablespoons fresh parsley (chopped)
- 2 teaspoons lemon zest (finely chopped)
- 1 ripe avocado (halved, pitted, peeled and diced. I like to use a Hass avocado)
- salt (to taste)
At a glance
PER SERVING · TIME 390M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 573mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 641mg
- Calcium
- 24mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 573MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.