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Chipotle Grilled Pork Tenderloin with Strawberry-Avocado Salsa

Yield 12 servings (serving size: 3 ounces pork and about 1/3 cup salsa)
If pressed for time, grill the pork a day ahead, refrigerate, and serve it at room temperature; slice the pork just before serving.

Ingredients

  • Pork:
  • 1/4 cup minced chipotle chile, canned in adobo sauce
  • 3 tablespoons fresh lime juice
  • 1 1/2 cups (1/4-inch-thick) slices onion
  • 2 garlic cloves, crushed
  • 3 (1-pound) pork tenderloins, trimmed
  • 1 teaspoon salt
  • Cooking spray
  • Salsa:
  • 5 cups quartered strawberries (about 2 quarts)
  • 1 1/3 cups chopped peeled avocado (about 1 large)
  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons fresh lime juice
  • 1/2 teaspoon salt

Nutrition Information

  • calories 180
  • caloriesfromfat 33 %
  • fat 6.6 g
  • satfat 1.8 g
  • monofat 3.2 g
  • polyfat 0.8 g
  • protein 23.3 g
  • carbohydrate 6.6 g
  • fiber 2.2 g
  • cholesterol 63 mg
  • iron 1.7 mg
  • sodium 348 mg
  • calcium 19 mg

How to Make It

  1. To prepare pork, combine first 4 ingredients in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator 2 hours, turning bag occasionally.

  2. Prepare grill.

  3. Remove pork from bag; discard marinade. Sprinkle pork evenly with 1 teaspoon salt. Place pork on grill rack coated with cooking spray. Grill 20 minutes or until a thermometer registers 155° (slightly pink), turning occasionally. Let stand 10 minutes; slice.

  4. To prepare the salsa, combine strawberries and remaining ingredients in a medium bowl; toss gently. Serve immediately with pork.