Sunday, August 17, 2008

Pork Tenderloin with Lime/Cream Sauce




Absolutely delicious pork dish with the perfect complementing sauce. The sauce is a three stage reduction that concentrates the flavors....I'm always asked for the recipe. Adapted from it's source: La Grillade Restaurant, Chiang Inn, Chiang Mai, Thailand

1½ hours | 1 hour prep

SERVES 4

  • 2 tablespoons vegetable oil
  • 1 1/4 lbs pork tenderloins
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped onions
  • 2 tablespoons chopped shallots
  • 1/2 cup dry white wine
  • 1 cup chicken stock
  • 1/2 cup beef stock
  • 1 cup whipping cream
  • 2 tablespoons fresh lime juice
  1. Preheat oven to 400 degrees F.
  2. Heat oil in large skillet over medium high heat. Add pork and brown on all sides, turning frequently. Transfer pork to oven proof dish or skillet immediately place in oven and roast pork until cooked through, about 35 to 45 minutes.(If yours is a particularly thick Tenderloin, you make need to bake a little bit longer) Meanwhile, melt butter in same skillet over medium heat. Add onion and shallot and sauté 3 minutes, while scraping the bits left from the browning process. Add wine and boil until liquid is reduced by half, stirring occasionally, about 5 minutes. Add both stocks and boil until liquid is reduced to 6 tablespoons, stirring frequently, about 13 minutes. Add whipping cream and boil until sauce is reduced to 1 cup, stirring frequently, about 7 minutes. Mix in fresh lime juice. Season sauce to taste with salt and pepper. 3
  3. Cut pork diagonally into 1/4-inch-thick slices. Spoon sauce onto plates. Fan pork atop sauce and serve. OR, fan pork on plate and spoon sauce over.


10 comments:

Melissa said...

I'm a big fan of pork tenderloin. This looks delicious!

Dragon said...

Pork and lime are a great combination. Well done!

Chef Tess said...

Yea, made this for dinner with rave reviews! Thanks for the wonderful recipe!

melissa said...

Thanks for linking to this one. I will print it out right now!

Jess said...

I made this with your polenta and the sauce from the pork was fabulous! I just used boneless chops and it came together very quickly and easily.

Anonymous said...

I remember about 15 years ago a very nice gentleman made this dish for me in Portland, Oregon. Spent a very nice weekend...lost touch with the gentleman, but always wondered about the recipe for this wonderful dish. Can't wait to try it myself...

The Merlin Menu said...

I made Risotto with Tomatoes and Basil in the sauce pan you gave me, just last night.

Ron

Susan said...

So did you ever finish the set? What a shame I was just in Seattle last weekend...hope you are doing well.

Anonymous said...

This is an absolute fantastic dish. Have made it with both pork fillet and pork neck. Family LOVE it, its a "keeper" of a recipe.

Linda

The Merlin Menu said...

Thank you so much for trying it and commenting. It really is one of my personal favorites....

Every once in a while I'll have guests over, and someone will say.... "Let's see what you got"....

And I whip this out, and they are quiet the rest of the evening.... LOL

Thank you again. It truly is a good mix and match of ingredients and flavor....