Pork Tenderloin With Lime and Chipotle

By TeresaS on April 06, 2009

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Ingredients

    1. 1 cup honey dijon mustard
    2. 2/3 cup cilantro, chopped
    3. 1/2 cup lime juice, fresh
    4. 2 -3 tablespoons chipotle chiles in adobo, minced
    5. 4 garlic cloves, minced
    6. 1 teaspoon ground cumin
    7. 3/4 teaspoon salt
    8. 3/4 teaspoon ground cinnamon
    9. 2 pork tenderloin, 3/4 pound each
    10. 1/4 cup water
    11. 1/4 cup chopped peanuts, honey-roasted

Directions

  1. Stir together first 8 ingredients (mustard through cinnamon).
  2. Remove and reserve 1 cup of the mustard mixture.
  3. Place pork in a large shallow dish or zip-top plastic freezer bag: pour remaining mustard mixture over pork.
  4. Cover or seal.
  5. Chill, turning occasionally, for 2 hours.
  6. Remove pork from marinade, discarding marinade.
  7. 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.
  8. Remove from gill and let stand 10 minutes.
  9. Cut pork into slices.
  10. Bring reserved mustard mixture and 1/4 cup water to a boil in a sauce pan.
  11. Reduce heat and simmer 2 minutes.
  12. Sprinkle peanuts over pork and serve with sauce.
 
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