Sunday, April 14, 2013

Sweet Pork Tenderloin With Lime and Chipotle

I got this recipe off a message board.  It looked interesting, although I wasn't really sure about the mustard with the rest of the ingredients.  But we decided to try it anyway.

It was really easy to make.  Pretty spicy because I didn't seed the chipotles very well.

It was really good.  D didn't make a sauce.  He just used the reserved marinade as it was.  Wewould make it again.

Sweet Pork Tenderloin With Lime and Chipotle

Posted by: RoccoPacco
Yield: Makes 8 servings
Cook time: 5 Minutes
Prep time: 20 Minutes
Other: 2 Hours, 28 Minutes

1 cup honey-Dijon mustard (used honey mustard)
2/3 cup chopped fresh cilantro
1/2 cup fresh lime juice
2 to 3 tablespoons canned chipotle peppers in adobo sauce, minced (used 4 chipotles)
4 garlic cloves, minced (use 8)
1 teaspoon ground cumin
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
2 (3/4-pound) pork tenderloins
1/4 cup water
1/4 cup chopped honey-roasted peanuts
Garnish: chopped fresh cilantro

Stir together first 8 ingredients; remove and reserve 1 cup honey-Dijon mustard mixture.

Place pork in a large shallow dish or zip-top plastic freezer bag; pour remaining honey-Dijon mustard mixture over pork. Cover or seal, and chill, turning occasionally, 2 hours.

Remove pork from marinade, discarding marinade.

Grill pork, covered with grill lid, over medium-high heat (350° to 400°) 8 to 9 minutes on each side or until a meat thermometer inserted into thickest portion registers 150°. Remove from grill, and let stand 10 minutes. Cut pork into slices.

Bring reserved mustard mixture and 1/4 cup water to a boil in a saucepan; reduce heat, and simmer 2 minutes. Sprinkle peanuts over pork, and serve with sauce. Garnish, if desired.

Southern Living AUGUST 2004

1 comment:

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