When I spotted sun-kissed apricots at the farmers’ market last weekend, I immediately thought, “These would be great with pork.” Clearly, I’m in the right business. Pork gets along surprisingly well with many fruits, including grapes, mangoes, pineapple, peaches, and most notably, apples. With their short season, however, apricots often get overlooked. Don’t let that happen this year. Instead, make these Grilled Pork Tenderloin Tacos with Fresh Apricot Salsa. The smoky, charred flavor of the pork is enhanced by the vibrant sweetness and tang of the lime-spiked fresh apricot salsa. It’s a simple, healthy, seasonal meal that won’t disappoint.
Want to learn more about how to grill pork tenderloin? Check out this post.
Grilled Pork Tenderloin Tacos with Fresh Apricot Salsa
Makes 10 to 12 tacos
2 pounds pork tenderloin, sliced into 3/4-inch-thick rounds
salt and black pepper
Canola oil, for brushing grill grates
8 ripe apricots, diced (about 2 cups)
1/2 cup finely chopped fresh cilantro
2 green onions, both green and white parts, thinly sliced
The zest and juice of 2 limes
1/4 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper, depending on your desired spiciness
10 to 12 (6-inch) tortillas
Preheat grill to medium-high and lightly brush grates with canola oil. Season pork with salt and black pepper on both sides. Grill for 5 minutes without touching, then flip and grill an additional 3 minutes or until charred all over yet still slightly tender in the middle. Transfer to a plate, cover with tinfoil, and let rest for 5 minutes to seal in the juices, before serving.
For the salsa, combine all ingredients in a bowl and gently toss.
To warm the tortillas, place on the upper level of the grill away from direct heat for 1 minute per side, or until heated through. Tuck 2 pieces of pork into each tortilla, top with salsa, and serve with fresh lime wedges on the side.