If pressed for time, grill the pork a day ahead, refrigerate, and serve it at room temperature; slice the pork just before serving.
Cooking Light MAY 2007
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.
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.
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