Rating: 4 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 2

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

Jackie Mills, R.D.
Recipe by Cooking Light May 2007

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

180 calories; calories from fat 33%; fat 6.6g; saturated fat 1.8g; mono fat 3.2g; poly fat 0.8g; protein 23.3g; carbohydrates 6.6g; fiber 2.2g; cholesterol 63mg; iron 1.7mg; sodium 348mg; calcium 19mg.
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