Chipotle Pork With Strawberry-Avocado Salsa

This was printed in our local newspaper. Prep time includes marinating. I made it the other night and it was wonderful. I did need to grill the pork for longer, but the tenderloins I had were kind of thick. I also used a little more lime juice in the "marinade", which I found to be more like a wet-rub than a marinade.

• Ready In: 2 hrs 35 mins
• Serves: 6

Ingredients

• Pork

• 2  tablespoons chipotle chiles, minced (canned in adobo sauce)
• 2  tablespoons lime juice
• 3⁄4 cup onion, sliced
• 2  garlic cloves, crushed
• 1 1⁄2 lbs  pork tenderloin
• 1⁄2 teaspoon salt

• Salsa

• 1  quart fresh strawberries, hulled and quartered
• 2⁄3 cup avocado, peeled and chopped
• 2  tablespoons scallions, thinly sliced
• 2  tablespoons fresh cilantro, chopped
• 2  tablespoons lime juice
• 1⁄4 teaspoon salt

Directions

1. For pork, combine all but the salt in a large plastic zipper bag. Marinate in refrigerator, turning the bag occasionally, for 2 hours.
2. Remove pork and discard marinade; sprinkle pork evenly with salt.
3. Grill pork over indirect heat for about 20 minutes, or until internal temperature reaches 155°. Let stand 10 minutes. Slice crosswise.
4. For salsa, combine all ingredients in a medium bowl and toss gently. Serve immediately with the sliced pork.