Pork Tenderloin With Lime and Chipotle
"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."
photo by LifeIsGood
- Ready In:
- 2hrs 40mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 236.59 ml honey dijon mustard
- 157.80 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
directions
- 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.
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Reviews
-
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***
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Tweaks
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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.
RECIPE SUBMITTED BY
teresas
United States
<p>? Hi! My name is Teresa.? My husband and I like to take RV trips but it seems lately we just us it for vintage motorcross races. I enjoy hiking, snowshoeing, have done some rock climbing but age is creeping up on my poor old bones. Anything to do with the outdoors I enjoy, so why do I live in rainy Washington state? We have 2 wonderful children, both grown. My son lives in LA and my daughter and her husband recently moved back in the area with their little boy...our grandson... who just turned?5 years old. We have a granddaughter who lives close by...she just turned 23 this year. She's a sweetheart.? Life is good when you have a son and a?daughter and they?gift?you with a granddaughter and grandson. :)??</p>
