chipotle mustard pork tenderloin

1/2 cup honey Dijon mustard

1/3 cup minced fresh cilantro

1/4 cup lime juice

1 Tbsp. minced chipotle pepper in adobo sauce

2 garlic cloves, minced

1/2 tsp. ground cumin

1/4 tsp. salt

1/8 tsp. ground cinnamon

1 pork tenderloin (1 lb.)

Chopped honey-roasted peanuts, optional

1. In a small bowl, combine the first eight ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining mustard mixture.

2. Coat grill rack with cooking spray before starting the grill. Drain pork and discard marinade. Grill pork, covered, over indirect-hot heat for 25-40 minutes or until a meat thermometer reads 160 degrees. Let stand for 5 minutes before slicing.

3. Heat reserved mustard mixture; brush over pork before serving. Sprinkle with peanuts if desired.

Nutrition facts: 3 oz. cooked pork (w/o peanuts) equals 191 calories, 6 g fat, 64 mg cholesterol, 366 mg sodium, 13 g carbohydrate, 1 g fiber, 24 g protein.

Healthy Cooking/Taste of Home June/July 2009 - p.60