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Chipotle Mustard Pork Tenderloin Recipe

Chipotle Mustard Pork Tenderloin Recipe

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. YIELD:4 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

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

Reviews for Chipotle Mustard Pork Tenderloin

Sort By :
MY REVIEW
ahmom
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!"

MY REVIEW
proesner
Reviewed Sep. 10, 2013

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

MY REVIEW
s_pants
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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Wine Pairings

Light-Bodied Red Wine

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