Ingredients
1 cup sliced onion1/2 cup chipotle peppers in adobo sauce, chopped1/4 cup lime juice1-1/2 teaspoons minced garlic3 pork tenderloins (1 pound each)STRAWBERRY SALSA:5 cups sliced fresh strawberries1/4 cup thinly sliced green onions1/4 cup minced fresh cilantro1/4 cup lime juice1/4 teaspoon salt1 medium ripe avocado, peeled and chopped
Preparation
In a large resealable plastic bag, combine the onion, chipotle peppers, lime juice and garlic; add pork. Seal bag and turn to coat; refrigerate for at least 1 hour.
Prepare grill for indirect heat. Drain and discard marinade. Grill pork, covered, over indirect medium-hot heat for 20-27 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing.
For salsa, in a large bowl, combine the strawberries, green onions, cilantro, lime juice and salt. Gently stir in avocado. Serve with pork.
