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Roasted Pork Tenderloin With Chili Sauce

Roasted Pork Tenderloin With Chili Sauce
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By April, 2004

Nutritional Information

  • 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 .

Quick Tip

Open freezer
To freeze: Place the remaining pork and sauce in separate freezer containers and freeze for up to 3 months.

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