Lime Chipotle Pork Medallions

Serves: 4-6

Directions

• 2 whole pork tenderloins

Marinade:

• 1 cup honey-Dijon mustard (250ml)
• ½ cup chopped fresh cilantro (125ml)
• ½ cup lime juice (125ml)
• 3 tablespoons chipotle peppers in adobo finely minced (45ml)
• 4 garlic cloves minced
• 1 teaspoon cumin (5ml)
• 1 teaspoon cinnamon (5ml)

Ingredients

1. Mix together marinade ingredients and stir until evenly combined.  Reserve 1 cup (250ml) as a sauce to be served with cooked pork.
2. Remove silverskin from the tenderloin.
3. Cut the pork into 1.5 inch thick medallions.
4. Place pork in a large re-sealable bag and pour the remaining mixture evenly over pork.
5. Seal the bag and marinade for 1 hour in the fridge.
6. Remove pork from marinade and discard any excess.
7. Allow pork to come to room temperature.
8. Preheat barbeque to medium high heat 375°F (190°C).
9. Oil grill to prevent sticking.
10. Place medallions on the grill and cook for 2 minutes per side or until desired doneness.
11. Meanwhile, reheat the reserved mustard sauce on your bbq burner over low heat.
12. Remove pork from the grill and serve with extra sauce.