1 cup honey-Dijon mustard
2/3 cup chopped fresh cilantro
1/2 cup freshly lime juice
2 to 3 tablespoons canned chipotle peppers in adobo sauce, minced
4 garlic cloves, minced
1 teaspoon ground cumin
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
2 (3/4-pound) pork tenderloins
1/4 cup water
1/4 cup chopped honey-roasted peanuts
Garnish: chopped fresh cilantro
Stir together first 8 ingredients; remove and reserve 1 cup honey-Dijon mustard mixture.
Place pork in a large shallow dish or zip-top plastic freezer bag; pour remaining honey-Dijon mustard mixture over pork. Cover or seal and chill, turning occasionally, 2 hours.
Remove pork from marinade, discarding marinade.
Grill pork, covered with grill lid, over medium-high heat (350 to 400) 8 to 9 minutes one each side or until a meat thermometer inserted into thickest portion registers 150. Remove from grill and let stand 10 minutes. Cut pork into slices.
Bring reserved mustard mixture and 1/4 cup water to a boil in a saucepan; reduce heat and simmer 2 minutes. Sprinkle peanuts over pork and serve with sauce. Garnish, if desired.
«Pork
