Grilled Pork Tenderloin with Avocado-Peach Salsa & Grilled Tomatillo Guacamole

This is a Sponsored post written by me on behalf of Avocados from Mexico. All opinions are 100% mine.

Hi, my name’s Julie and I’m a grilling virgin.

You heard me.  I have never manned the grill.  We grill every once and a while {definitely not enough}, and when we do Mike is in charge. It’s not some “girls can’t grill” attitude.  I just never got out there with my tongs because I was making everything going with whatever meat was being grilled.  But today, all of that changes.  {I took a Vine video of my grilling experience and my phone deleted it.  Total bummer.  But I’ll be making this pork again really soon – I can still taste it – so maybe a video then.}


When Avocados from Mexico asked me to try out Rick Bayless recipes with Avocados from Mexico, all I could say was “YES! YES! YES!” like Sally in the diner.  Okay, maybe not quite like that, but I was really excited.  Rick is the undisputed king of Mexican cuisine in the US.  Not mention I’m no stranger to his recipes after cooking with him for IHCC.  You have to try his Pork Tinga and Tequila Infused Queso Fundido.  Yum!  A few days and recipe dreams later, I had Rick’s recipe in my hand and it was on!

AFM collage

We had a little family get together last weekend – okay it wasn’t little.  Any family get together is 16 or more people.  Per the usual we were cooking potluck style and I was bringing Rick’s avocado recipes.  My family L-O-V-E-S avocados, except Mike.  I’ve tried again and again to get him to try them in different recipes, but he’s still a no go.  That just means more avocados for me!

Grilled Pork Tenderloin with Avocado Peach Salsa 3

Rick’s pork tenderloin is to die for.  Not to mention idiot proof if you consider I’ve never grilled and everything came out perfectly.  The marinade gives the meat great flavor, and the salsa…wow!  The Avocado-Peach Salsa gives this great sweet, creamy, tangy flavor to the succulent pork.  I ate way more than I should have.  Everyone did.

Grilled Tomatillo Guacamole 1

Small disclaimer on the guacamole.  Rick’s recipe include grilled corn {you can find all of Rick’s recipes for Avocados from Mexico HERE}.  I was sure I had bought everything thing I needed for Rick’s recipes.  And on my way out to the grill I had a “I feel like I’m missing something” moment.  I was – the corn.  Some how my brain had convinced me that I had corn a home; I didn’t even have canned corn to roast in the oven.  So I made Roasted Tomatillo Guacamole instead.  It’s good.  I’d probably like it better with corn, but the peppers in it are fab!

AFM Avocado

Don’t forget to head over to The Avocados From Mexico BBQ like Rick Bayless! Sweeps to enter for your chance to win a trip for two to Chicago, a dinner at Rick’s restaurant Frontera Grill, and an autographed cookbook by Rick Bayless.  {You can totally send me the cookbook for hooking you up if you win…just sayin’.}  Other winners will receive one of two Weber Grills and an autographed cookbook by Rick Bayless OR 1 of 100 $25 gift cards.  Awesome, right?!?  For more great avocado recipes and avocado geek-out-ness type fun pop by The Avocados From Mexico Facebook page and give them a like.  I did.  🙂

Grilled Pork Tenderloin with Avocado Peach Salsa HERO


Grilled Pork Tenderloin with Avocado-Peach Salsa

Prep Time: 4 hours, 10 minutes

Cook Time: 25 minutes

Total Time: 4 hours, 35 minutes

Yield: 4 to 6 servings

Grilled Pork Tenderloin with Avocado-Peach Salsa

from Rick Bayless


  • 1 – 2.5 pound pork tenderloin
  • 16 ounces Frontera roasted tomato salsa {or you can use Rick’s homemade Roasted Tomatillo Salsa}
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons balsamic vinegar
  • 1 large red onion, cut into ?? thick slices {you want the onion whole when you cut the slices so they don’t separate and fall into your charcoal}
  • ½ cup ripe peaches, peeled, pitted, and diced {Rick uses reconstituted dried apricots, but I don’t like apricots}
  • 2 tablespoons chopped parsley
  • 2 teaspoons finely chopped lemon zest
  • 1 firm-ripe avocado from Mexico, halved, pitted, peeled, and diced
  • Salt to taste


  1. Prep pork tenderloin by removing the silver skin and any excess fat. Cut the tenderloin into 3 equal pieces.
  2. Add all but ¼ cup of the salsa to a gallon-sized Ziploc bag, along with the Worcestershire sauce and balsamic vinegar; squish the marinade ingredients around a bit to combine. Add pork to Ziploc bag, turning to coat the pork in marinade. Squeeze out any excess air and seal the bag. Refrigerate for at least 4 hours to overnight.
  3. Prepare charcoal for grilling according to package instructions {or heat your gas grill to medium}. Grab your pork and onion slices and head out to the grill. Place pork and onions over very hot grill – if the grill gets too cool, remove food and add more charcoal {this was so me}. Cook for 10 minutes until pork is browned and has grill marks and onions are browning. Turn pork and onions, baste everything generously with more marinade, and cook for 5 more minutes. A meat thermometer inserted in the pork should read 150 degrees F before you remove it from the grill. Place pork on a cutting board and tent with foil.
  4. Chop onions and place in a bowl. Add reserved salsa, peaches, parsley, lemon zest, and avocado. Toss gently to combine; season with salt as needed. Cut pork into thin slices and serve with lots of salsa.

Grilled Tomatillo Guacamole 2

Grilled Tomatillo Guacamole

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 2 cups

Grilled Tomatillo Guacamole

from Rick Bayless


  • {2 ears fresh corn, shucked}
  • 1 small poblano chile
  • 4 large tomatillos, husked
  • 3 avocados from Mexico, halved, pitted, peel, and roughly chopped
  • 3 tablespoons finely chopped red onion, rinsed
  • ¼ cup chopped fresh cilantro
  • ½ teaspoon salt


  1. Prepare charcoal for grilling according to package instructions {or heat your gas grill to medium}. Grill corn, poblano, and tomatillos until browned on all sides {pepper and tomatillos with blister and pop a little}. Place pepper and tomatillos in a bowl, immediately cover with plastic wrap, and set aside for 5 minutes.
  2. Once corn is cool enough to handle, cut kernels off cob. remove peppers and tomatillos from bowl, and using your fingers remove the skins. Halve the pepper and seed it; dice finely. Dice the tomatillos being sure to capture the juices. Add tomatillos (with juices), diced poblano pepper, red onion, cilantro, and salt to bowl with corn. Slightly smash the avocados and add to the rest of the ingredients. Mix until well combined. Serve with tortilla chips.


Original recipe {Grilled Corn & Poblano Guacamole) directions are below. I omitted the corn.

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  1. says

    So yeah… that pretty much looks amazing! We need to live closer so that I can come over for a barbecue at your house like once a week. 😉 And congrats on your first grilling adventure! My husband usually mans the grill as well, but I had plenty of experience manning the grill when I was a single gal. 😉 I actually like evenings when we grill because then I get to sit back and wait, lol.

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