We’ve dialed back the chipotles but there’s still some good “heat” and great sweet and spicy flavor.
(modification of recipe originally from Cooking Light)
Serves 8
- 1 cup honey Dijon mustard
- 2/3 cup chopped fresh cilantro
- ½ cup fresh lime juice
- 1 tablespoon canned chipotle pepper in adobo sauce, minced
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- ¾ teaspoon kosher salt
- ¾ teaspoon ground cinnamon
- 2 (1-pound) pork tenderloins, trimmed of excess fat
- ¼ cup water
Stir together first 8 ingredients (mustard through cinnamon) in a medium bowl; remove and reserve 1 cup of the honey Dijon mustard mixture for later use. Place pork in a large shallow dish or zip top plastic bag; pour the remaining honey Dijon mustard mixture over pork. Cover/seal and chill for 2 hours, turning pork occasionally.
Remove pork from marinade; discard marinade.
Heat grill to high heat. Sear pork on direct high heat for 2 minutes on each side (8 minutes total). Grill on indirect heat for 12 to 15 minutes or until done. Remove from heat, cover and let rest for 10 minutes.
Bring reserved 1 cup mustard mixture and ¼ cup water to a boil in a saucepan; reduce heat, and simmer for 2 minutes. Slice pork and serve with sauce.
Nutritional Info/Serving: Calories 205, Fat 4 g, Protein 24 g, Carbs 9 g
21 Day Fix Container Equivalents/Serving: 1 Red
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