Roasted Pork Tenderloin With Chili Sauce

Roasted Pork Tenderloin With Chili Sauce
Formula Z/S
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preparation
15
minutes
cooking
90
minutes
Serves 4

Ingredients

juice from 3 small limes (about 1/3 cup)
1/2
cup
olive oil
3
tablespoons
chili powder
1/2
teaspoon
ground cumin
1
small onion, chopped
2
garlic cloves, minced
2
teaspoons
brown sugar
1/2
teaspoon
kosher salt
freshly ground black pepper
4
pork tenderloins (about 3 pounds)
2
teaspoons
cornstarch
1 1/4
cups
chicken broth

Directions

  1. In a large, resealable plastic bag, combine the lime juice, oil, chili powder, cumin, onion, garlic, sugar, salt, and a few grinds of pepper.
  2. Add the tenderloins. Seal the bag and shake gently to distribute the marinade. Refrigerate for 1 to 2 hours.
  3. Heat oven to 500º F.
  4. Line a shallow baking sheet or jelly-roll pan with foil (to make cleanup easier) and set a roasting or cooling rack on it.
  5. Place the tenderloins on the rack; reserve the marinade. Roast the pork for 20 to 25 minutes or until an instant-read thermometer registers 150º F. Transfer to a platter and let rest for 10 minutes.
  6. Meanwhile, to make the sauce, pour the reserved marinade into a small saucepan. Bring to a simmer over medium heat and cook, stirring frequently, until the oil separates from the sauce, about 5 minutes. Spoon off and discard the oil. Whisk the cornstarch into the chicken broth, then whisk the mixture into the sauce. Simmer the sauce for 5 minutes, stirring occasionally until thickened.
  7. Cut half the pork into thin slices and serve with the sauce.

 

Leslie Pendleton
March 2004

Nutritional Information

  • Per Serving
  • Calories From Fat 40 %
  • Calcium 41 mg
  • Carbohydrate 10 g
  • Cholesterol 95 mg
  • Fat 14 g
  • Fiber 3 g
  • Iron 3 mg
  • Protein 36 mg
  • Sat Fat 3 g
  • Sodium 390 mg
What does this mean? See Nutrition 101.

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