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.