Ingredients
1/2 cup chopped sweet onion1/2 cup lime juice1/4 cup finely chopped seeded jalapeno peppers2 tablespoons olive oil4 teaspoons ground cumin1-1/2 pounds pork tenderloin, cut into 3/4-inch slices3 tablespoons jalapeno pepper jellySALSA:2 medium ripe avocados, peeled and chopped1 small cucumber, seeded and chopped2 plum tomatoes, seeded and chopped2 green onions, chopped2 tablespoons minced fresh cilantro1 tablespoon honey1/4 teaspoon salt1/4 teaspoon pepper
Preparation
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.
