Pork in Lime Cream Sauce Recipe
Overview:
This delightful recipe for Pork in Lime Cream Sauce is a perfect blend of savory flavors complemented by the tangy zest of lime. It’s ideal for those seeking a dish that’s both easy to prepare and bursting with taste. With a preparation time of just 10 minutes and a total cooking time of 40 minutes, it’s a quick yet impressive addition to your culinary repertoire.
Ingredients:
- 1 tablespoon butter
- 3 yellow onions, finely chopped
- 1 1/4 teaspoons minced garlic
- 4 green onions, chopped
- 2 tablespoons dry white wine
- 2 tablespoons sherry wine
- 1/4 cup chicken broth
- 1/4 cup beef broth
- 1 cup half-and-half
- 1/2 cup fresh lime juice
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon white pepper (or to taste)
- 1 pound pork tenderloin, trimmed
- Fresh basil or cilantro, for garnish
Nutritional Information:
- Calories: 401.7 per serving
- Fat Content: 24.5g
- Saturated Fat: 12.1g
- Cholesterol: 137.5mg
- Sodium: 475.8mg
- Carbohydrate: 6.2g
- Fiber: 0.3g
- Sugar: 1.2g
- Protein: 33.1g
Directions:
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Preheat and Prepare: Preheat your oven to 400 degrees Fahrenheit.
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Sear the Pork: In a large ovenproof skillet, heat 1 tablespoon of butter over high heat. Add the pork tenderloin and brown it on all sides, turning as needed to ensure even cooking. This should take about 3-4 minutes per side.
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Bake the Pork: Once the pork is nicely browned, transfer the skillet to the preheated oven. Bake the pork tenderloin until it’s cooked through, approximately 20 minutes. The internal temperature should reach 145 degrees Fahrenheit for safe consumption.
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Prepare the Sauce: While the pork is baking, melt the remaining butter in another large skillet over medium heat. Add the chopped yellow onions, minced garlic, and chopped green onions. Sauté these ingredients for about 3 minutes until they become tender and aromatic.
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Deglaze and Reduce: Add the dry white wine and sherry to the skillet with the onions and garlic. Allow the mixture to come to a boil and let it reduce by half, stirring occasionally. This process will take approximately 5 minutes.
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Add Broth: Pour in the chicken broth and beef broth. Bring the mixture to a boil again, stirring frequently. Continue cooking until the liquid reduces to about 6 tablespoons, which should take around 10-15 minutes.
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Incorporate Half-and-Half: Lower the heat to medium-low and add the half-and-half to the skillet. Stir continuously until the sauce thickens and reduces to approximately 1 cup, which should take about 7 minutes.
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Add Lime Juice and Season: Whisk in the fresh lime juice, ensuring it’s well incorporated into the sauce. Season the sauce with salt and white pepper to taste. Adjust the seasoning as needed to achieve the perfect balance of flavors.
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Slice and Serve: Once the pork tenderloin is done baking, remove it from the oven and let it rest for a few minutes. Then, slice the pork diagonally into 1/4-inch thick slices.
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Plate and Garnish: To serve, spoon a generous amount of the lime cream sauce onto each plate. Arrange the sliced pork tenderloin on top of the sauce in an attractive manner. Garnish with fresh basil or cilantro leaves for a burst of color and added flavor.
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Serve and Enjoy: Serve the Pork in Lime Cream Sauce immediately while it’s still warm. Optionally, offer any extra sauce on the side for those who want to indulge a little more in its delicious flavors.
Notes:
This recipe, adapted from a source noted in Gail’s Recipe Swap, originally appeared in the November 1991 issue of Bon Appetit. It has since been tweaked to perfection, making it a cherished dish among many who appreciate a savory meal with a refreshing citrus twist.
Conclusion:
With its tender pork, creamy lime sauce, and aromatic herbs, this Pork in Lime Cream Sauce recipe is sure to become a favorite in your household. Whether you’re cooking for a family dinner or entertaining guests, its straightforward preparation and outstanding flavor profile make it a standout choice. Enjoy the culinary adventure and the delighted smiles around your table as you share this wonderful dish!
