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Pork Tenderloin With Lime and Chipotle

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“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.”
READY IN:
2hrs 40mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

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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