Sweet Stackhouse Slap Pork Tenderloin

by Gary Gee at 37 Cooks


  • 3/4 cup Dijon mustard
  • 1/4 cup agave nectar or honey
  • 2/3 cup chopped fresh cilantro
  • 1/2 cup fresh lime juice
  • 3 Tablespoons canned chipotle peppers in adobo sauce, minced
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon Slap Ya Mama Original Cajun Seasoning
  • 1/2 teaspoon ground cinnamon
  • 3-4 pounds whole pork tenderloin
  • 1/2 cup chicken stock
  • 1/4 cup chopped pistachios
  • Garnish: chopped fresh cilantro



Stir together first 9 ingredients. Reserve ½ cup.

Place pork in a large shallow dish or zip-top freezer bag. Pour remaining mustard mixture over pork. Cover or seal, and chill, turning occasionally, about 2 hours.

Remove pork from marinade, discarding marinade.

Grill pork, covered, over medium-high heat, 10 to 15 minutes per side or until a meat thermometer inserted into thickest portion registers 140 degrees (check thinner portions sooner). Remove from grill and let rest 5 to 10 minutes. Cut pork into slices.

Bring reserved mustard mixture to a boil with stock in a saucepan. Reduce heat, and simmer 2 minutes. Sprinkle chopped nuts over pork, and serve with sauce. Garnish with chopped cilantro, if desired.


Salt, Red Pepper, Garlic, Black Pepper, Paprika, Soluble Crab Spice (Polysorbate 80, Natural Flavor, Water, Potassium Sorbate, Sodium Benzoate), Oleoresin Paprika.