Chipotle Mustard Pork Tenderloin Recipe
Chipotle Mustard Pork Tenderloin Recipe photo by Taste of Home
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Chipotle Mustard Pork Tenderloin Recipe

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This is one flavorful entree with a lot of kick! Heat from the chipotle really comes through, and mustard-lovers are sure to savor this fun, fast-fixing meal maker. Serve with plenty of ice-cold lemonade or iced tea. Linda Foreman - Locust Grove, OK
TOTAL TIME: Prep: 15 min. + marinating Grill: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. + marinating Grill: 25 min.
MAKES: 4 servings


  • 1/2 cup honey Dijon mustard
  • 1/3 cup minced fresh cilantro
  • 1/4 cup lime juice
  • 1 tablespoon minced chipotle pepper in adobo sauce
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1 pork tenderloin (1 pound)
  • Chopped honey-roasted peanuts, optional

Nutritional Facts

191 calories: 3 ounce-weight, 6g fat (2g saturated fat), 64mg cholesterol, 366mg sodium, 13g carbohydrate (8g sugars, 1g fiber), 24g protein Diabetic Exchanges: 1 starch, 3 lean meat


  1. In a small bowl, combine the first eight ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
  2. Drain and discard marinade from pork. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing.
  3. Heat reserved mustard mixture; brush over pork before serving. Sprinkle with peanuts if desired. Yield: 4 servings.
Originally published as Chipotle Mustard Pork Tenderloin in Healthy Cooking June/July 2009, p59

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed May. 22, 2015

"I cut the recipe down for the 2 of us and used pork bits that was labeled for stir fry. Marinated it for 1 hour, baked it (too ugly outside for grill) . It is EXCELLENT!"

Reviewed Sep. 10, 2013

"This was really good. The whole family enjoyed, even my son who doesn't usually like spicy food."

Reviewed Aug. 29, 2011

"I actually baked this in the oven instead of grilling. It has a lot of good flavor and using the extra sauce definitely gives it a lot of spice! I wish I had remembered to use the honey-roasted peanuts because they could have cooled it down a bit."

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