Saturday, May 14, 2005

Chipotle Grilled Pork Tenderloin with Strawberry-Avocado Salsa

Chipotle Grilled Pork Tenderloin with Strawberry-Avocado Salsa (Adapted from CL)

For the pork

2 tablespoons minced chipotle chile in adobo sauce
1 1/2 tablespoons fresh lime juice
3/4 cup 1/4" thick sliced onion
2 garlic cloves, crushed
1 1/2 pounds trimmed pork tenderloin
1/2 teaspoon salt
fresh ground black pepper

For the salsa

2 1/2 cups quartered hulled strawberries
3/4 cup chopped avocado
2 tablespoons chopped fresh cilantro
2 tablespoons thinly sliced green onions
1 1/2 tablespoons fresh lime juice
1/4 teaspoon salt

To prepare the pork

In a zip-loc bag, add chiles, juice, onion and garlic. Add pork - seal bag and place in the refrigerator to marinate for at least 2 hours, turning the bag occasionally.

Prepare grill.

Remove tenderloin from the bag and discard marinade. Season pork with 1/2 teaspoon salt and fresh ground black pepper. Place pork on the grill and cook, turning occasionally, until an instant-read thermometer reads 145 to 150 degrees, about 16 to 22 minutes. Transfer meat to a cutting board and let rest for 10 minutes before slicing.

To prepare the salsa

Meanwhile, in a medium bowl, gently toss together strawberries, avocado, cilantro, green onions, lime juice and salt.

Serve pork with salsa on the side.

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