Chipotle Pork

  • Yield 6 servings

Try these tender and juicy pork tenderloins with a Cajun flare.


1 cup honey Dijon mustard
2/3 cup fresh cilantro
1/2 cup fresh lime juice
3 tablespoons (or less) canned minced chipotle chiles in adobo sauce
4 -- garlic cloves, minced
1 teaspoon cumin
3/4 teaspoon salt
3/4 teaspoon cinnamon
2 -- (12-ounce) pork tenderloins
1/4 cup water


  1. Combine the Dijon mustard, cilantro, lime juice, chipotle chiles, garlic, cumin, salt and cinnamon in a bowl and whisk to blend.  Reserve 1 cup of the marinade; set aside.  Combine the remaining marinade and the tenderloins in a sealable plastic bag.  Marnate in the refrigerator for 2 hours, turning occasionally.  Remove the tenderloins and discard the marinade.  Grill, covered, over medium-high heat (350 to 400F) for 8 to 9 minutes or until a meat thermometer inserted into the thickest part of the tenderloins registers 150F.  Let stand for 10 minutes.  Cut into slices.  Combine the reserved 1 cup marinade and the water in a saucepan.  Bring to a boil; reduce the heat and simmer for 2 minutes.  Serve with the pork.

Recipe reprinted with permission from Pamela D. Lyle’s Da Cajn Critter; The Lifestyles, The Rules, and Makin’ Groceries (Lyles Ventures, LLC., New Orleans, Louisiana, 2008).




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