My DH likes to do many things. One of the thinks he likes to do is grill. His schedule has been so busy since last summer that he hasn't gotten to grill very much at all. Well this week when I was making my menu, I asked him if he would like to grill something for dinner one night. He jumped on that opportunity very quickly and last night he made a delicious meal.
He grilled Chipotle-Lime Pork Chops with some skillet potatoes. We also had green beans and salad with it. It was so very tasty.
I thought that I would share the recipe for the pork loin if anyone (or your DH) would like it.
Chipotle-Lime Pork Tenderloin
1 1/4 lb. pork tenderloin
1 cup honey-Dijon mustard
2/3 cup chopped cilantro
1/2 cup lime juice
2 to 3 Tbsp. canned chipotle peppers in abodo sauce, minced
4 garlic cloves, minced
1 tsp. ground cumin
3/4 tsp. salt
3/4 tsp. ground cinnamon
1/4 cup chopped honey-roasted peanuts
Remove silver skin from the tenderloin, leaving a thin layer of fat covering the tenderloin.
Stir together mustard and next seven ingredients; remove and reserve 1 cup mustard mixture. Place pork in a large shallow dish or zip-top plastic freezer bag; pour remaining mustard mixture evenly over pork, turning to coat. Cover or seal, and chill for 2 hours, turning occasionally. Remove pork from marinade, discarding marinade. Let stand at room temperature 30 minutes.
Grill pork and let stand 10 minutes.
Bring reserved chup mustard mixture and 1/4 cup water to a boil in a saucepan; reduce heat, and simmer 2 minutes. Slice pork, and sprinkle evenly with peanuts. Serve pork with mustard sauce.
Recipe is from page 26 of the
Southern Living Ultimate Grilling and BBQ guide from July 2007.
1 1/4 lb. pork tenderloin
1 cup honey-Dijon mustard
2/3 cup chopped cilantro
1/2 cup lime juice
2 to 3 Tbsp. canned chipotle peppers in abodo sauce, minced
4 garlic cloves, minced
1 tsp. ground cumin
3/4 tsp. salt
3/4 tsp. ground cinnamon
1/4 cup chopped honey-roasted peanuts
Remove silver skin from the tenderloin, leaving a thin layer of fat covering the tenderloin.
Stir together mustard and next seven ingredients; remove and reserve 1 cup mustard mixture. Place pork in a large shallow dish or zip-top plastic freezer bag; pour remaining mustard mixture evenly over pork, turning to coat. Cover or seal, and chill for 2 hours, turning occasionally. Remove pork from marinade, discarding marinade. Let stand at room temperature 30 minutes.
Grill pork and let stand 10 minutes.
Bring reserved chup mustard mixture and 1/4 cup water to a boil in a saucepan; reduce heat, and simmer 2 minutes. Slice pork, and sprinkle evenly with peanuts. Serve pork with mustard sauce.
Recipe is from page 26 of the
Southern Living Ultimate Grilling and BBQ guide from July 2007.
3 Comments:
Wow that pork looks great! I'll have to try this recipe! Thanks for sharing.
In Him,
Brittany
Ditto! Can't wait to try it.
I hope that you both like it. Let me know what you thought about it.
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