Chipotle Pork With Strawberry-Avocado Salsa |
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Prep Time: 2 Minutes Cook Time: 20 Minutes |
Ready In: 22 Minutes Servings: 6 |
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This was printed in our local newspaper. Prep time includes marinating. I made it the other night and it was wonderful. I did need to grill the pork for longer, but the tenderloins I had were kind of thick. I also used a little more lime juice in the marinade , which I found to be more like a wet-rub than a marinade. Ingredients:
2 tablespoons chipotle chiles, minced (canned in adobo sauce) |
2 tablespoons lime juice |
3/4 cup onion, sliced |
2 garlic cloves, crushed |
1 1/2 lbs pork tenderloin |
1/2 teaspoon salt |
1 quart fresh strawberries, hulled and quartered |
2/3 cup avocado, peeled and chopped |
2 tablespoons scallions, thinly sliced |
2 tablespoons fresh cilantro, chopped |
2 tablespoons lime juice |
1/4 teaspoon salt |
Directions:
1. For pork, combine all but the salt in a large plastic zipper bag. Marinate in refrigerator, turning the bag occasionally, for 2 hours.
2. Remove pork and discard marinade; sprinkle pork evenly with salt.
3. Grill pork over indirect heat for about 20 minutes, or until internal temperature reaches 155°. Let stand 10 minutes. Slice crosswise.
4. For salsa, combine all ingredients in a medium bowl and toss gently. Serve immediately with the sliced pork.
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