All but one of our children has left our home state of California for the great state of Utah. And they took our grandchildren with them. How dare they?
Luckily we are able to visit often. Not only do we enjoy spending time with our kids and grandchildren but we feel so fortunate to be able to take advantage of all the wonderful activities the mountains have to offer!
We ride our bikes along the river…
We take long walks and hikes up to waterfalls…
…and catch trout.
The crazy members of our family climb rock walls…
But mostly we play with babies, how could we not?
Photo credit: Lizzyography
Photo credit: Lizzyography
Oh…and we eat! In fact, we have some pretty epic BBQ’s. This year we are serving up a Fourth of July feast that includes my Strawberry Basil Lemonade, Apple and Avocado Salad, Fingerling Potato Salad with Asparagus, Spicy Lime Pork Tenderloin, and Berries in a Pastry Basket for dessert!
The Main Course:
This recipe for Spicy Lime Pork Tenderloin has been passed around our family for years on scraps of paper and recipe cards. It has changed over the years as we add or take away ingredients. I have no idea what the original source is, and would love to give credit where credit is due, but I just don’t know! What I do know is that this pork tenderloin is sweet, savory, amazingly tender and packs the heat! The marinade is really easy to make. You can use a knife and whisk or a food processor (affiliate links) to make marinade.
Seriously, this pork is mind blowingly good!
The Recipe: Grilled Spicy Lime Pork Tenderloin
Tips and what you will need: The heat for this recipe comes form chilis in adobo sauce, you can find it on the Mexican aisle of your grocery or find it here. You will only need 2 Tablespoons so just place the extra into a baggie and freeze for next time! You can use a knife (my favorite) to chop ingredients, or save a lot of time by using a food processor, you will also need a hand held citrus juicer. My favorite brand of mustard for this recipe is Maille Honey Dijon, I have used others but this is by far the best! If you don’t have room for a big grill, this mini grill is a life saver. We just bought it and love it. It’s small enough to easily take to the beach or a park but fits quite a lot of food on the grill! (affiliate links)
- 1 cup honey-Dijon mustard ( I like the Maille brand)
- ⅓ cup chopped fresh cilantro
- ½ cup fresh lime juice (about 4 large limes)
- 2 tablespoons canned chipotle peppers in adobo sauce, minced (less if you are not a fan of heat)
- 4 large garlic cloves, peeled and minced
- 1 teaspoon ground cumin
- ¾ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 (1 pound) pork tenderloins
- ¼ cup water
- garnish: chopped fresh cilantro
- If using a food processor:
- Place garlic in processor and mince. Add all other ingredients and process till combined. When thoroughly mixed remove about ¾ cup of mixture and set aside. We will be using this for a sauce later.
- If using a knife:
- In a bowl stir together mustard, cilantro, lime juice, minced peppers, garlic, and spices. When thoroughly mixed remove about ¾ cup of mixture and set aside. We will be using this for a sauce later.
- PLACE pork in a large shallow dish, pour remaining honey Dijon mixture over pork, making sure the pork is well covered with marinade. Cover and place in fridge for at least 2 hours.
- Spray grill with non stick spray and turn heat on med-high. Remove pork from marinade and place on hot grill. Throw away extra marinade. Cook pork over medium-high heat for about 20 minutes, turning every five minutes with bbq lid on. When center of pork very light pink but cooked, remove from grill. Pork will continue cooking even after it is removed from the grill, so if you wait till the center is completely cooked it will be overdone. Cover with foil and let stand 5 minutes. While pork rests, place reserved marinade in a saucepan. Add ¼ cup water and bring to a boil. Reduce heat and simmer 2 minutes. Pour over sliced pork, and serve. Garnish with cilantro if desired. Enjoy!
Happy Fourth of July! Stay safe while you enjoy family, friends and good food! ~ Linda Spiker
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