1/4 cup minced chipotle chille, canned in adobe sauce

3 Tablespoons fresh lime juice

1 1/2 cups (1/4 inch-thick) sliced onion

2 garlic cloves, crushed

3 (1 pound) pork tenderloins, trimmed

1 teaspoon salt

cooking spray

Combine first 4 ingredients in large zip lock 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.  Spray grill with cooking spray.  Grill pork 20 minutes or until temperature registers 155 degrees (slightly pink), turning occasionally.  Let stand 10 minutes; slice.

Salsa

5 cups quartered strawberries (about 2 quarts)

1 1/3 sups chopped avacado (about 1 large)

1/3 cup thinly sliced green onions

1/4 cup chopped fresh cilantro

3 tablespoons fresh lime juice

1/2 teaspoon salt

Combine strawberries and remaining ingredients in a medium bowl and toss gently.  Serve immediately with pork.  Yeild 12 servings

Serving size 3 ounces pork and 1/3 cup salsa

Calories 180

Carb 6.6 gram