Cemita-Style Pork Sandwich

• 2 tablespoons lime juice
• 1 chipotle chile in adobo, finely chopped
• 1 teaspoon adobo sauce
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 pork tenderloin (about 1 lb/450 g)
• 1 avocado
• 2 tablespoons chopped fresh cilantro
• 4 round challah buns or 4 sesame hamburger buns
• 8 boston lettuce leaves
• 2 small tomatoes, thinly sliced
• 1/2 cup thinly sliced red onion

1. In bowl, combine half of the lime juice, the chipotle pepper, adobo sauce, oregano, cumin, coriander, salt and pepper. Add pork, turning to coat. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
2. Peel, pit and chop avocado. In bowl, mash avocado with fork; mix in cilantro and remaining lime juice. Set aside.
3. Weave pork slices onto 4 metal or soaked wooden skewers. Place on greased grill over medium-high heat; close lid and grill, turning occasionally, until juices run clear when pork is pierced and just a hint of pink remains inside, 8 to 10 minutes. Remove from skewers.
4. Layer bottom half of each bun with lettuce, tomatoes, pork and onion. Spread avocado mixture on cut side of top of each bun; sandwich layers with tops.

lime juice, adobo sauce, oregano, ground cumin, ground coriander, salt, pepper, pork tenderloin, avocado, fresh cilantro, buns, boston lettuce leaves, tomatoes, red onion

Taken from www.food.com/recipe/cemita-style-pork-sandwich-504530 (may not work)