Post by chefkel on Apr 24, 2007 13:18:14 GMT -5
Chipotle Grilled Pork Tenderloin with Strawberry-Avocado Salsa
If pressed for time, grill the pork a day ahead, refrigerate, and serve it at room temperature; slice the pork just before serving.
Pork:
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
Salsa:
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.
Yield: 12 servings (serving size: 3 ounces pork and about 1/3 cup salsa)
NUTRITION PER SERVING
CALORIES 180(33% from fat); FAT 6.6g (sat 1.8g,mono 3.2g,poly 0.8g); PROTEIN 23.3g; CHOLESTEROL 63mg; CALCIUM 19mg; SODIUM 348mg; FIBER 2.2g; IRON 1.7mg; CARBOHYDRATE 6.6g
If pressed for time, grill the pork a day ahead, refrigerate, and serve it at room temperature; slice the pork just before serving.
Pork:
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
Salsa:
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.
Yield: 12 servings (serving size: 3 ounces pork and about 1/3 cup salsa)
NUTRITION PER SERVING
CALORIES 180(33% from fat); FAT 6.6g (sat 1.8g,mono 3.2g,poly 0.8g); PROTEIN 23.3g; CHOLESTEROL 63mg; CALCIUM 19mg; SODIUM 348mg; FIBER 2.2g; IRON 1.7mg; CARBOHYDRATE 6.6g