Sunday, March 28, 2010

Chipotle Grilled Pork with Strawberry Avacado Salsa

Recipe adapted from:
Taste of Home Cooking Light
June 2008

  • 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


  • 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

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.

Notes & Tips:
I didn't have chipotle peppers this time so I used a can of rotel tomatoes. Also, I didn't feel like grilling so I browned the pork in a pan on the stove then roasted it in the oven at 425 degrees for 40 minutes.

Nutrition Facts:
Serves 12

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