Chipotle Grilled Pork Tenderloin with Strawberry-Avocado Salsa

recipe
If pressed for time, grill the pork a day ahead, refrigerate, and serve it at room temperature; slice the pork just before serving.

Yield:

12 servings (serving size: 3 ounces pork and about 1/3 cup salsa)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Prepare grill.

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.

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

Note:

Jackie Mills, R.D.,

Cooking Light

May 2007
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