Ingredients

Start to finish: 2 hours 50 minutes (40 minutes active)
Servings: 6

For the pork:
2 tablespoons minced chipotle chiles, canned in adobo sauce
2 tablespoons fresh lime juice
3/4 cup sliced onion
2 garlic cloves, crushed
1 1/2 pounds pork tenderloin, trimmed if necessary
1/2 teaspoon salt
Cooking spray

For the salsa:
1 quart fresh strawberries, rinsed, hulled and quartered
2/3 cup peeled and chopped avocado (about 1/2 large)
2 tablespoons thinly sliced scallions
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1/4 teaspoon salt

Directions

To prepare the pork: In a large zip-close plastic bag combine chipotle chilies, lime juice, onion and garlic. Add pork, then seal and marinate in the refrigerator for 2 hours, turning the bag occasionally.

When ready to cook, preheat a gas grill to high or prepare a charcoal fire. Lightly coat the grill rack with cooking spray.

Remove the pork from bag and discard marinade. Sprinkle the pork evenly with salt. Place pork on the rack and grill over indirect heat, turning occasionally, for 20 minutes, or until a thermometer inserted in the center of the pork registers 155 F. The inside should be slightly pink. Remove the meat from the heat and let stand 10 minutes. Slice crosswise.

To prepare the salsa, in a medium bowl combine the strawberries, avocado, scallions, cilantro, lime juice and salt. Toss gently. Serve immediately with the sliced pork.

Nutrition information per serving: 180 calories; 6 g fat (2 g saturated); 63 mg cholesterol; 7 g carbohydrate; 23 g protein; 2 g fiber; 348 mg sodium.