OMG, I am so excited about this recipe- this screams summer to me!! I love using Latin/Mexican ingredients in the summer… so good and delicious… this is perfect for through the week or to entertain with…

• 1 to 2 pounds pork tenderloin, cleaned and excess fat cut off and cut into 1 inch squares
• 2 chipotle peppers in adobo and some sauce
• 1 teaspoon honey
• Juice of one lemon
• ¼ cup extra virgin olive oil
• 1 teaspoon salt

Blend the peppers, honey, lemon juice, oil and salt together and marinate the pork pieces in the mixture for at least 2 to 3 hours.

• 2 tablespoons olive oil

Heat a grill pan with the oil and cook the pork pieces on a high heat till they are golden brown and just cooked through- about 3 to 4 minutes. Keep warm.

Salsa

• 1 cup pineapple, sliced
• 1 poblano pepper, cut in half
• 1 onion, cut in half with skin on
• Drizzle of olive oil
• Salt
• Juice of a lime

Preheat oven to 350 degrees F.

Transfer the vegetables to a lined cookie sheet and drizzle with oil and sprinkle with salt. Mix well and roast in oven for about 20 minutes till the vegetables are soft. Take out and let cool. Take the skin off the poblano pepper and chop all the vegetables. Place in a bowl and add lime juice and more salt if needed. Set aside.

Avocado Crema

• 1 avocado, cut in half
• ½ cup cilantro, chopped
• 1 jalapeno, deseeded, chopped
• ½ cup chicken or vegetable broth
• Juice on one lime
• Salt

Transfer all the ingredients to a blender. Blend till a smooth consistency is achieved.

Serve the pork on warmed corn tortillas topped with the salsa and the crema!