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