Grilled Chipotle Pork Tenderloin

by Kim

This is a favorite in my house!

1 cup honey dijon mustard
2/3 cup chopped fresh cilantro
1/2 cup lime juice
2 to 3 Tbsp canned chipotle peppers in adobo sauce, minced
4 garlic cloves, minced (or 2 tsp jarred minced onion)
1 tsp ground cumin
3/4 tsp salt
3/4 tsp ground cinnamon
2 (3/4 lb) pork tenderloins
1/4 cup water

Stir together first 8 ingredients.  Reserve 1 cup mustard mixture.

Place pork in zip-top freezer bag; pour remaining mustard mixture over pork.  Seal and chill, turning occasionally, 2 hours.

Remove pork and discard marinade.  Grill pork, covered with grill lid, over medium high heat (350 to 400 degrees) 8 to 9 minutes on each side.  Meat thermometer in thickest portion should read 150 degrees.  Remove from grill and let stand 10 minutes before slicing.

Bring reserved mustard mixture and 1/4 cup water to a boil in a saucepan.  Reduce heat and simmer 2 minutes.  Pour over pork and serve.