Grilled Pork with Avocado Salsa Recipe

Ingredients

• 1/2 cup chopped sweet onion
• 1/2 cup lime juice
• 1/4 cup chopped seeded jalapeno peppers
• 2 tablespoons Crisco® Pure Olive Oil
• 4 teaspoons ground cumin
• 2 pork tenderloins (3/4 pound each), cut into 3/4-inch slices
• SALSA:
• 2 medium ripe avocados, peeled and chopped
• 2 plum tomatoes, seeded and chopped
• 1 small cucumber, seeded and chopped
• 2 green onions, chopped
• 2 tablespoons minced fresh cilantro
• 1 tablespoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons jalapeno pepper jelly

Directions

• In a small bowl, combine the first five ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for up to 2 hours. Reserve 1/3 cup of the remaining marinade. Place the rest of the marinade in a large bowl; add the avocados, tomatoes, cucumber, green onions, cilantro, honey, salt and pepper. Cover and refrigerate until serving.
• In a small saucepan, combine the jelly and reserved marinade. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
• Coat grill rack with cooking spray before starting the grill. Drain and discard marinade from pork. Grill, uncovered, over medium heat for 4-6 minutes on each side or until juices run clear, brushing occasionally with jelly mixture. Serve with avocado salsa. Yield: 6 servings.

Grilled Pork with Avocado Salsa published in Light & Tasty June/July 2005, p8