Cumin and Lime Roasted Pork Tenderloin

Name: Cumin and Lime Roasted Pork Tenderloin
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4-6 serving(s)
Ingredients: 1020.58 g pork tenderloin; 2 limes, juice of; 59.16 ml extra virgin olive oil; 29.58 ml ground cumin; 14.79 ml ground coriander; salt; fresh ground black pepper; 6 garlic cloves (4 cloves cracked, 2 cloves chopped); 29.58 ml unsalted butter; 1 large yellow onion, chopped; 2 jalapeno peppers, seeded and chopped; 1 small red bell pepper, finely chopped; 2 (566.99 g) box frozen corn kernels (or kernels cut from 5 ears fresh corn); 14.79 ml all-purpose flour; 354.88 ml chicken broth; 118.29 ml heavy cream; 59.14 ml fresh flat leaf parsley, chopped; 29.58 ml chopped fresh cilantro leaves

Submitted by ratherbeswimmin

"Rachael Ray"

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Ready In:: 50mins
Ingredients:: 18
Serves:: 4

ingredients

1020.58 g pork tenderloin
2 limes, juice of
59.16 ml extra virgin olive oil
29.58 ml ground cumin
14.79 ml ground coriander
salt
fresh ground black pepper
6 garlic cloves (4 cloves cracked, 2 cloves chopped)
29.58 ml unsalted butter
1 large yellow onion, chopped
2 jalapeno peppers, seeded and chopped
1 small red bell pepper, finely chopped
2 (566.99 g) box frozen corn kernels (or kernels cut from 5 ears fresh corn)
14.79 ml all-purpose flour
354.88 ml chicken broth
118.29 ml heavy cream
59.14 ml fresh flat leaf parsley, chopped
29.58 ml chopped fresh cilantro leaves

directions

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

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Reviews

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