Grilled Pork Tenderloin with Avocado-Peach Salsa

– 2.5 pound pork tenderloin

Frontera roasted tomato salsa {or you can use Rick’s homemade Roasted Tomatillo Salsa}

Worcestershire sauce

balsamic vinegar

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})

ripe peaches (peeled, pitted, and diced {Rick uses reconstituted dried apricots, but I don’t like apricots})

chopped parsley

finely chopped lemon zest

firm-ripe avocado from Mexico (halved, pitted, peeled, and diced)

Salt