Pork Tenderloin With Lime & Chipotle
Recipe: #21683
November 07, 2015
Categories: Loins, Peanut, July 4th Labor Day, Sunday Dinner, Grilling (Outdoor), Gluten-Free, No Eggs, Non-Dairy, Spices, more
""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.""
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (145.2 g)
- Calories 151.8
- Total Fat - 4.5 g
- Saturated Fat - 1.1 g
- Cholesterol - 39.5 mg
- Sodium - 1101.1 mg
- Total Carbohydrate - 13.5 g
- Dietary Fiber - 1.5 g
- Sugars - 9.4 g
- Protein - 16.1 g
- Calcium - 40.7 mg
- Iron - 1.7 mg
- Vitamin C - 3.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Stir together first 8 ingredients (mustard through cinnamon).
Step 2
Remove and reserve 1 cup of the mustard mixture.
Step 3
Place pork in a large shallow dish or zip-top plastic freezer bag: pour remaining mustard mixture over pork.
Step 4
Cover or seal.
Step 5
Chill, turning occasionally, for 2 hours.
Step 6
Remove pork from marinade, discarding marinade.
Step 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.
Step 8
Remove from gill and let stand 10 minutes.
Step 9
Cut pork into slices.
Step 10
Bring reserved mustard mixture and 1/4 cup water to a boil in a sauce pan.
Step 11
Reduce heat and simmer 2 minutes.
Step 12
Sprinkle peanuts over pork and serve with sauce.
Tips
No special items needed.
1 Reviews
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