This is one of Wee Bear and I favorite dishes! And, I recently had requests by two of my adult children to make this deliciousness for them! I had no idea that Tink loved this dish and TT requested me to make while we are on a our annual ski/snowmobiling trip this year. It is really pretty simple to make, and I was surprised it wasn't already on the blog!
The key to locking in all of those flavors and wonderful juices, is all in the searing. With searing, you retain the moisture and create the crust, and you get the added bonus of the tenderloin cooking more evenly.
The surprise ingredient is the squeeze of lime, which is what sets this dish apart from all the others! Do not leave out the lime...mmmmmmmm
I serve this delicious dish with angel hair pasta and spoon the sauce over the pasta as well. I double the recipe for the sauce, as Wee Bear loves his sauce!
Pork Tenderloin in Lime Sauce
2 T vegetable oil
1 1/3 lb pork tenderloin
2 T unsalted butter
2 T chopped onion
2 T chopped shallots
1/2 c. dry white wine
1 c. chicken stock
1c. beef stock
1 c. heavy cream (you can use half and half milk, however it will be a thinner sauce)
2 T. fresh lime juice
Preheat oven to 400 F degrees. Heat the oil in a heavy large ovenproof skillet over high heat. Add the pork and brown on all sides, turning frequently. Transfer skillet to oven and roast the pork until it is cooked through, about 20 minutes.
Meanwhile, melt butter in heavy large skillet over medium heat. Add onion and shallot and saute 3 minutes. Add wine and boil until the liquid is reduced in half, stirring occasionally, about 5 minutes. Add both stocks and boil until liquid is reduced to 6 tablespoons, stirring frequently, about 12-15 minutes. Reducing to a yummy thicker sauce. Add the cream and slow boil to thicken, stirring frequently, about 6-8 minutes. Add the lime juice and season the sauce to taste with salt and pepper.
Cut the pork diagonally in 1/4 inch thick slices. Spoon the sauce over the fanned pork and serve.