Grilled Spicy Lime Pork Tenderloin
A sweet, spicy, savory pork tenderloin cooked on the grill! You can use a knife to chop all ingredients and whisk together, or use a food processor.
Servings 8 servings
Ingredients
- 1 cup honey-Dijon mustard (I use 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 one pound pork tenderloins
- ¼ cup water
- garnish: chopped fresh cilantro
Instructions
If using a food processor:
- Place garlic in processor and mince. Add all other ingredients (except water) and process until combined.
If using a knife:
- In a bowl stir together mustard, cilantro, lime juice, minced peppers, garlic, and spices. When thoroughly mixed remove about 3/4 cup of mixture and set aside. We will be using this for a sauce later.
- To Marinate:
- Place pork in a large shallow dish, pour all but 3/4 cup of honey Dijon mixture over pork, making sure the pork is well covered with marinade. Cover and place in fridge for at least 2 hours. Turning after one hour. Reserve the leftover sauce for later.
- Spray grill with non stick spray and turn heat on med-high. Remove pork from marinade and place on hot grill. Discard the marinade used for pork. Cook pork over medium-high heat for about 20 minutes, turning every five minutes with bbq lid shut. 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 tenderloins with foil and let stand 5 minutes. While pork rests, place reserved marinade in a saucepan. Add 1/4 cup water, whisk and bring to a boil. Reduce heat and simmer 2 minutes. Pour over sliced pork, and serve. Garnish with cilantro if desired. Enjoy!