Cook2 hrs 30 mins
This is another delicious recipe out of a local TV station's cookbook. KCTS Cooks Favorite Recipes. It was sent in by Anne who lives in Mill Creek. Hope you enjoy it.Cooking time includes marinating.
- 1 cup honey dijon mustard
- 2⁄3 cup cilantro, chopped
- 1⁄2 cup lime juice, fresh
- 2 -3 tablespoons chipotle chiles in adobo, minced
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 3⁄4 teaspoon salt
- 3⁄4 teaspoon ground cinnamon
- 2 pork tenderloin, 3/4 pound each
- 1⁄4 cup water
- 1⁄4 cup chopped peanuts, honey-roasted
- Stir together first 8 ingredients (mustard through cinnamon).
- Remove and reserve 1 cup of the mustard mixture.
- Place pork in a large shallow dish or zip-top plastic freezer bag: pour remaining mustard mixture over pork.
- Cover or seal.
- Chill, turning occasionally, for 2 hours.
- Remove pork from marinade, discarding marinade.
- Grill Pork, covered with grill lid, over medium-high heat (350 to 400 degrees) for 8 to 9 minutes on each side or until a meat thermometer inserted into thickest portion registers 150 degrees.
- Remove from gill and let stand 10 minutes.
- Cut pork into slices.
- Bring reserved mustard mixture and 1/4 cup water to a boil in a sauce pan.
- Reduce heat and simmer 2 minutes.
- Sprinkle peanuts over pork and serve with sauce.
Fantabulous! I really liked the flavor of this. I did sort of cheat and cook a bone-in pork roast, but grilled the outside, then finished in the oven.
Loved the smokey heat of the chipolte! Reduced recipe to two servings so used bone pork chops, I set aside about half of marinade in covered custard cup added the water and nuked for 40 seconds on 60 power level. Served with sweet potatoes (dipped sauce into) and green beans. Thank you Teresa for a wonderful supper.
I made this recipe exactly as it was written. One word: FANTASTIC! Served over long grain and wild rice with extra sauce and the chopped peanuts. Thanks for sharing, Teresa! ***Made for PRMR***