Tuesday, July 29, 2008

Roasted Pork Tenderloin with Chili Sauce

We eat pork tenderloin a couple of times a month, not always like this, but we love it because it is flavorful & healthy. And even Tristan will eat it. This particular recipe has you making a sauce out of the marinade. Otherwise I normally just do a quick marinade with lime juice, olive oil, garlic, salt & pepper & throw it on the grill.


















**The marinade below is enough for 4 tenderloins. You can halve it for 2 tenderloins which I normally make**

1/3 cup lime juice
1/4 cup olive oil
3 tblsp chili powder
1/2 tsp ground cumin
1 small onion chopped
2 garlic cloves minced
2 tsp brown sugar
1/2 tsp salt
Pepper
2 pork tenderloins
2 tsp corn starch
1 1/4 cups chicken broth

In a resealable plastic bag combine first 9 ingredients. Add the tenderloins & marinate for 1-2 hours. Heat oven to 500. I place the pork on a rack that stands on a cookie sheet so that the underside cooks well too. Tuck in the ends of the pork if very thin. Reserve marinade. Roast pork for 25 minutes . Transfer to a platter & let rest.

To make sauce, pour marinade in a saucepan. Bring to a simmer over medium heat, stirring frequently until oil seperates from sauce. I usually have trouble at this part because I don't see it seperating as much as I would like so I spoon off as much oil as I can and discard. Whisk cornstarch into broth and then whisk mixture into sauce. Heat to a boil until thickened. If needed, add a little more cornstarch. Serve on the side with pork.

5 comments:

Life On The Tail Of A Comet said...

We are big fans of the "other white meat" There are so many things you can do with it!
We have done the garlic rosemary route and another time we coated it with Rose's Lime Marmelade-it was awesome.
In the cookbook I got in St.Augustine there is a recipe for Alligator stew-I thought you might get a kick out of it-It reads as follows........"First catch a medium size alligator. Skin, and cut into small bite size pieces. Add enough brown gravy to cover. Cook over a kerosene fire for about 3 weeks at 365 degrees. Salt and pepper to taste. This will serve about 350 people. If more are expected, two rabbits may be added. But do this only in an emergency: most people do not like hare in their stew. Serve with alligator pear (avocado) salad."

angie said...

I'm partial to pork tenderloins so I'll definitely try this one out!

Deanna said...

Perfect timing! Pork tenderloin was on sale last night and I bought several. I am going to try this recipe.

Kimmers said...

This sounds great... I have never done a pork tenderloin (I'm fairly new to cooking) but I've been trying to branch out come up with more meals, so I'm going to give this a shot soon.

Kiera said...

You make it all seem so easy. I tell you its not fair! Every time I visit, I feel hungry afterward. Why cant you live closer to me so that you could invite me over for dinner???