Chipotle Pork Tenderloins

This tasty tenderloin beats all at a cookout! Strawberries and avacado in the salsa help cool the heat of the pork.

1 Large onion, sliced
1/2 cu chipotle peppers in adobo sauce, chopped
1/4 cup lime juice
3 garlic cloves, minced
3 to 4 pork tenderloins (1 pd each)

Strawberry salsa:

5 cups sliced fresh strawberries
1/4 cup thinly green onions
1/4 cup minced fresh cilantro
1/4 cup lime juice
1/4 tsp salt
1 medium ripe avocado, peeled and chopped

1. In a large resealable plastic bag, combine the onion, peppers, lime juice and garlic; add pork. Seal the bag and turn to coat; refrigerate for at least 1 hour.

2. Prepare grill for indirect heat or you may place in a skillet. Drain and discard marinade. Grill or cook pork, covered over indirect medium heat for 10-13 minutes. Let stand for 5 minutes before slicing.

3. For salsa, in a large bowl, combine the strawberries, green onions, cilantro, lime juice and salt. Gently stir in avocado. Serve with the pork.

ROASTED CHIPOTLE PORK TENDERLOINS;

Marinate as directed. Drain and place tenderloins on a rack in a shallow roasting pan. Bake uncovered at 425 for 25-30 minutes or until a meat thermometer reads 160. Serve with salsa.