Roasted Pork Tenderloin With Chili Sauce
Serves 4| Hands-On Time: | Total Time:
- 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
- In a large, resealable plastic bag, combine the lime juice, oil, chili powder, cumin, onion, garlic, sugar, salt, and a few grinds of pepper.
- Add the tenderloins. Seal the bag and shake gently to distribute the marinade. Refrigerate for 1 to 2 hours.
- Heat oven to 500º F.
- Line a shallow baking sheet or jelly-roll pan with foil (to make cleanup easier) and set a roasting or cooling rack on it.
- 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.
- 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.
- Cut half the pork into thin slices and serve with the sauce.
- Per Serving
- Calories 306Calories From Fat 40%
- Calcium 41mg
- Carbohydrate 10g
- Cholesterol 95mg
- Fat 14g
- Fiber 3g
- Iron 3mg
- Protein 36mg
- Sat Fat 3g
- Sodium 390mg
What does this mean? See Nutrition 101 .
To freeze: Place the remaining pork and sauce in separate freezer containers and freeze for up to 3 months.