Lime Chipotle Pork Medallions
- Lime Chipoltle Pork Medallions
- 2 whole pork tenderloins
- 1 cup honey-Dijon mustard
- 1/2 cup chopped fresh cilantro
- 1/2 cup limejuice
- 3 tablespoons chipoltle peppers in adobo finely minced
- 4 garlic cloves minced
- 1 teaspoon cumin
- 1 teaspoon cinnamon
Lime Chipoltle Pork Medallions
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.
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