CHIPOTLE PORK TENDERLOIN (maybe Pork Chops) - ala Da Cjun Critter

My review of the cookbook, Da Cajn Critter - The Lifestyles, the Rules and Makin Groceries continues. Take a look at my post from a few days ago, HEAVENLY HASH CAKE - A Chocolate Pecan Cake with Fudge Icing. For the details on the books TERRIFIC recipe for this cake. And I also posted a review of CRAB MEAT MASSON ala the Cajn Critter - A Salad or an Appetizer; another great recipe from the book.

So, with an appetizer and a dessert VERY successfully made from the book, it is now time to move to a main course... A meat course!


This recipe is called, ED LEVY's CHIPOTLE PORK. I do wish I knew who Ed Levy is, as the book does not say. A Google search came up with nothing spectacular, so I have no guess. BUT, Ed must have really liked spiced foods. The marinade is among the hottest spiced accent to a food I have made. The pork cooked great, just the right amount of spice for me, but when I topped with the reserve marinade, it became really hot.

BUT, I am ahead of myself. Here's the recipe...

Mise en Place (assemble the ingredients)

1 cup Honey Dijon Mustard
2/3rds cup chopped fresh Cilantro
1/2 cup fresh Lime Juice
3 TBS (or less) Canned minced
Chipotle Chiles in Adobe Sauce
4 Garlic cloves, minced
1 tsp Cumin
3/4 tsp Salt
3/4 tsp Cinnamon
2 (12 ounce) Pork Tenderloins
1/4 cup Water

Combine Everything except the tenderloin and water.
Whisk to blend.
Reserve 1 cup of the marinade, set aside to make a sauce.
Combine the remaining Marinade and the Pork tenderloin in a resealable plastic bag. Marinade in the refrigerator for 2 hours, turning occasionally.
Remove the tenderloin and discard the marinade.
Grill covered over medium high heat (350-400 degrees) for 8-9 minutes or when an instant rad meat thermometer reads 150 degrees.
Let stand for 10 minutes, Cut into slices.

meanwhile, combine the reserve 1 cup marinade and the water in a saucepan. Bring to boil; reduce the heat and simmer for 2 minutes. Serve with the pork.

I made a bit of a change. First, I believe that the author meant to make pork chops with this recipe, as cooking a tenderloin for only 8-9 minutes is much too brief a time. I made a pork tenderloin, so the cooking time was almost 30 minutes. I monitored the temperature and the pork was no where near ready after 8-9 minutes. Also, I baked these in an oven at 350 degrees. Go ahead, call me a wimp, but it is just too cold to grill.

And the verdict... I LOVED THE MEAT! Just the right amount of spice.

However, my wife cut the edges off. It was just too hot for her.

Now, the marinade was was too much. I certainly would not make the marinade again. But, if you like to challenge your uvula and feel the burn coming out as well as going in... this is the recipe for you.

So, if you plan to make this, select your audience carefully. Should be people who are not afraid of spices, not afraid of heat. The sauce should be served on the side and warn people before they jump on it. With the right crowd, this is a wonderful recipe. But may not be right for everyone.

I give this recipe (without the extra sauce) a huge thumbs up. I loved it. If my wife were writing this post, she would give it a huge thumbs down. But, i am writing this, so i am going to declare this a success.

But, I made a second tenderloin with a different recipe from the book... Come back tomorrow to see the best recipe from the book yet!