Strawberries and avocado are a perfect complement to the chipotle-marinated pork.
(recipe modified originally from Cooking Light)
Serves 8
- 2 tablespoons minced chipotle chile, canned in adobo sauce (adjust to your heat tolerance)
- 2 tablespoons fresh lime juice
- 1 cup (1/4 inch thick) slices onion
- 2 garlic cloves, minced
- 2 (1 pound) pork tenderloins, trimmed of fat
- 1 teaspoon kosher salt
- 3 cups quartered strawberries
- 3/4 cup chopped peeled avocado (about 1 medium)
- 2 tablespoons thinly sliced green onions
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- ¼ teaspoon kosher salt
To prepare pork, combine first 4 ingredients (chile – garlic) in a large gallon sized zip-lock plastic bag. Add pork; seal bag and marinate in the refrigerator for 2 hours, turning the bag occasionally to coat all sides.
Prepare grill. Remove pork from the bag; discard the marinade. Sprinkle pork evenly with the salt. Grill each side of tenderloins for 1 minute each, rotating until all sides are seared. Grill on indirect heat for 30 minutes, turning occasionally. Let stand 10 minutes and then slice.
To prepare the salsa, combine the strawberries and remaining ingredients in a medium bowl; toss gently. Serve immediately with the pork.
Nutritional Info/Serving: Calories 217, Fat 6 g, Protein 23 g, Carbs 6 g
21 Day Fix Container Equivalents/Serving: 1 Red, 0.5 Purple, 0.5 Blue
Serving suggestion: Makes a good salad served on top of a bed of baby spinach (reference photo).
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