1/2 c chopped sweet onion
1/2 c lime juice
1/4 c chopped seeded jalapeno peppers
2 T olive oil
4 t 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 T minced fresh cilantro
1 T honey
1/4 t salt
1/4 t pepper
3 T jalapeno pepper jelly
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.
Yields 6 servings
1 serving (3 oz cooked pork with 1/2 c salsa) = 326 cal, 18 g fat, 19 g carbs, 4 g fiber, 25 g protein
