1/2 Photos of Pork Tenderloin With Lime and Chipotle
2 hrs 40 mins
2 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.
My Private Note
Units: US | Metric
- 236.59 ml honey dijon mustard
- 158.51 ml cilantro, chopped
- 118.29 ml lime juice, fresh
- 29.58-44.37 ml chipotle chiles in adobo, minced
- 4 garlic cloves, minced
- 4.92 ml ground cumin
- 3.69 ml salt
- 3.69 ml ground cinnamon
- 2 pork tenderloin, 3/4 pound each
- 59.14 ml water
- 59.14 ml chopped peanuts, honey-roasted
- 1Stir together first 8 ingredients (mustard through cinnamon).
- 2Remove and reserve 1 cup of the mustard mixture.
- 3Place pork in a large shallow dish or zip-top plastic freezer bag: pour remaining mustard mixture over pork.
- 4Cover or seal.
- 5Chill, turning occasionally, for 2 hours.
- 6Remove pork from marinade, discarding marinade.
- 7Grill 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.
- 8Remove from gill and let stand 10 minutes.
- 9Cut pork into slices.
- 10Bring reserved mustard mixture and 1/4 cup water to a boil in a sauce pan.
- 11Reduce heat and simmer 2 minutes.
- 12Sprinkle peanuts over pork and serve with sauce.
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Nutritional Facts for Pork Tenderloin With Lime and Chipotle
Serving Size: 1 (157 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 185.2
- Calories from Fat 61
- Total Fat 6.7 g
- Saturated Fat 1.8 g
- Cholesterol 82.0 mg
- Sodium 286.3 mg
- Total Carbohydrate 2.8 g
- Dietary Fiber 0.6 g
- Sugars 0.4 g
- Protein 27.4 g
The following items or measurements are not included:
honey dijon mustard
chipotle chiles in adobo