Lime Chipotle Pork

This recipe comes to us from friend Jonny, who had a nice cut of pork and was wondering what to do with it last week when he stumbled across this recipe.  He preceded to describe the marinade in detail, and then even sent me photos of his meal via text message just to rub it in. So when I was coming up with ideas for our menu this week I kind of had to try my hand at this. Things went a little wonky to start - I'd forgotten to get the pork out so couldn't marinade over night as planned, and then when my back-up plan of an early morning failed (I went back to sleep!) it was a rush to get everything organised and get through my usual routine in time walk Ralph without being late for work! I made it though, and spend at least one section of my time-allocated day daydreaming about how good it was going to taste. 

Seems my time wasn't wasted after all as this pork was awesome! I was a huge fan and would definitely make this again. We reheated the marinade on the stove top and poured this over the meat and it was thick, spicy & delicious.  Go make this now, yum!

2 whole pork tenderloins

1 cup honey-Dijon mustard
1/2 cup chopped fresh cilantro
1/2 cup lime juice
3 tablespoons chipotle peppers in adobo finely minced
4 garlic cloves minced
1 teaspoon cumin
1 teaspoon cinnamon

Mix together marinade ingredients and stir until evenly combined. Reserve 1 cup (250ml) as a sauce to be served with cooked pork.  Remove silverskin from the tenderloin. Cut the pork into 1.5 inch thick medallions. Place pork in a large re-sealable bag and pour the remaining mixture evenly over pork.  Seal the bag and marinade for 1 hour in the fridge.

Remove pork from marinade and discard any excess.  Allow pork to come to room temperature. Preheat barbeque to medium high heat 375°F (190°C).  Oil grill to prevent sticking.  Place medallions on the grill and cook for 2 minutes per side or until desired doneness.  Meanwhile, reheat the reserved mustard sauce on your bbq burner over low heat.

Remove pork from the grill and serve with extra sauce.