Cumin and Lime Roasted Pork Tenderloin

Total Time
50mins
Prep 30 mins
Cook 20 mins

Rachael Ray

Ingredients Nutrition

Directions

  1. Preheat oven to 500°.
  2. Trim the sliver skin or connective tissue from the tenderloins using a very sharp, thin knife.
  3. Place tenderloins on a rimmed nonstick cookie sheet; coat them with the lime juice, rubbing the juice into the meat.
  4. Drizzle olive oil over the tenderloins, just enough to coat (about 2 tablespoons).
  5. Season the meat with the cumin, coriander, salt, and pepper.
  6. Cut small slits into the meat and disperse chunks of the cracked garlic cloves into the slits.
  7. Roast for 20 minutes; remove from oven and let rest for a few minutes, tented loosely with foil.
  8. While the pork is cooking, preheat a skillet over med-high heat with 2 tablespoons olive oil and the butter.
  9. Add in the onions, jalapenos, bell pepper, chopped garlic, corn, salt, and pepper; cook 4-5 minutes, or until the onions are tender.
  10. Sprinkle with the flour, and continue cooking 1 minute.
  11. Whisk in the chicken stock and heavy cream; bring mixture to a simmer and then lower the heat to medium-low; cook until it is thick and creamy, about 5 minutes.
  12. Add in the parsley and cilantro; taste and adjust seasonings with salt and pepper.
  13. Slice the rested roasted pork; serve with spicy creamed corn.

Reviews

(1)
Most Helpful

I made this OAMC style (made 2 and froze both) I skipped the creamed corn. Delicious and very easy to put together. Nice blend of lime, coriander and cumin. :)

dicentra August 01, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a