Grilled chipotle pork with avocado
0
- Prep Time5 min
- Total Time5 min
- Makes4 Servings
Michael Graydon
Ingredients
1 tbsp vegetable oil
2 tsp garlic salt
2 plum tomatoes, chopped
1/4 cup crumbled feta
1/2 cup orange juice
1/2 tsp orange zest
4 tsp chipotles in adobo sauce
2 ripe avocados, halved and pitted
Instructions
Preheat barbecue to medium. Using a fork, poke holes all over meat. Brush with oil and sprinkle with garlic salt.
Combine tomatoes and feta in a small bowl. Combine orange juice, zest and chipotles in another small bowl.
Oil grill. Barbecue meat, covered, turning occasionally, until an instant-read thermometer inserted into thickest part of meat reads 155F, 20 to 25 min.
Grill avocado halves, cut-side down, just until grill-marked, 3 to 5 min.
Remove meat to a cutting board. Let rest 5 min, then slice thickly. Drizzle orange chipotle sauce over meat. Spoon tomato mixture over avocados.
Nutrition (per serving)
Calories 495, Carbohydrates 15g, Fat 25g, Fibre 7g, Sodium 846mg.
Kitchen Tip:
Chipotles in adobo are packed in small tins. Look for them in the Mexican section of the grocery store.
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