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.

Ingredients

6 serv.

Pork↗
chipotle chiles, minced (canned in adobo sauce)↗2 tablespoons
lime juice↗2 tablespoons
onion, sliced↗3⁄4 cup
garlic cloves, crushed↗2
pork tenderloin↗1 1⁄2 lbs
salt↗1⁄2 teaspoon
Salsa
fresh strawberries, hulled and quartered↗1 quart
avocado, peeled and chopped↗2⁄3 cup
scallions, thinly sliced↗2 tablespoons
fresh cilantro, chopped↗2 tablespoons
lime juice↗2 tablespoons
salt↗1⁄4 teaspoon

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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