Excellent! This recipe is going into my best recipes file. The method is simple and the flavor is wonderful! We loved everything about it. Perfectly written recipe with excellent results. Thank you!
Perfect Pork Tenderloin? Well... yeah... This has to be the easiest and BEST way to cook a pork tenderloin that I've ever seen. I followed the directions to a "T", and was pleasantly surprised! Did I marinate? No. All I did was wash the tenderloin under cold water, tossed it in a shallow greased (olive oil sprayed) glass "brownie pan" covered it my dry rub (garlic and onion powders, salt and pepper, a touch of Mrs. Dash) then spayed the whole thing lightly with olive oil (always "seal" your meats with an oil- butter works too) and let it cook per directions. WOW!!! Juicy... tasty... easy!!! Suggest you use glass/ceramic for cooking, as it did get a very light burn on the outside and the spices did get baked onto the pan. The end result is amazing- and this is without a marinade or much time in the preparation. Any extra TLC won't hurt- but I do suggest you "seal" it, before cooking, with a light coat of oil/butter to help lock in the juices. Was a little worried it wouldn't cook all the way through- but my 4.24 lb. tenderloin had NO problem. I let it sit for an hour in the oven- just to make sure, before the foil wrap. This cooking instruction is pretty "idiot poof". I've proven it!
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***
Really good recipe. I used Dijon mustard mixed with alot of honey and I roasted it in oven instead of grilling it. Probably used more than 3 tablespoons chipotles as it was quite spicy but we loved it.
Made for 1, 2. 3 HIt Wonders. This was a great recipe. I roasted my tenderloin in the oven instead of grilling and it came out great. Thanks.
This is a keeper! I was short of dijon mustard by about 1/2 and did not add honey to make up for not having honey mustard - and still the flavour was incredible!!! We absolutely loved the smokey spiciness of this dish - and it had a bite to it, which we like. I have not used chipotle chilies before (always substituted with another chili) but this recipe made me realize that if a recipe calls for chipotle chilies in adobo - you should try to use it to get the flavour intended. I used pork chops instead of pork tenderloin and omitted the peanuts. Made for 1-2-3 Tag.
I skipped the peanuts. I also misread and used a Honey mustard and not Honey dijon mustard. I added a tad more chipolte and had to sub in parsley for the cilantro. All in all the flavour of the meat was awesome. But I did find the leftover marinade for the meat was just a bit to mustardy for my taste. Made for 1,2,3 Hit Wonders
Great grill recipe for pork! I used this on 2 1-1/2" thick bone-in pork chops and oh what flavor! I used the sauce but didn't top mine with the peanuts. This marinade is a great match for pork and the meat came out so moist and tender. Thanks for posting this great recipe!