Pork Tenderloin with Low Fat Lime Cream Sauce

Total Time
Prep 5 mins
Cook 25 mins

The original recipe uses 1 cup of whole cream instead of the non-fat sour cream. Therefore it is alot more caloric but the flavor is fabulous. And you would have to cook the sauce a bit more after the cream is added. This recipe originated in Thailand.


  1. First make the sauce.
  2. This can be done well in advance, even frozen.
  3. Melt butter in a 10 inch non-stick skillet over medium-high heat.
  4. Add onion and shallot; cook, stirring for 3 or 4 minutes or until onion is soft but not brown.
  5. Add wine; boil until liquid is reduced by half, about 8 minutes.
  6. Add broth; boil until sauce is syrupy and reduced to 2 cups.
  7. Reduce heat; add sour cream and blend until smooth.
  8. Simmer, if needed, until sauce reaches a nice saucy consistency.
  9. Stir in Lime Juice.
  10. Add a little chicken broth if it seems to thick.
  11. If using immediately, keep warm.
  12. If made ahead, cool and chill, or freeze.
  13. Now, roast or grill the Tenderloin to your liking.
  14. Slice in 1/4 inch slices.
  15. Ladle about a 1/4 cup of sauce on each of 6 plates.
  16. Arrange pork attractively on top of sauce.
  17. Serve.
  18. You may have more sauce then you need for the recipe.
  19. It's wonderful on anything!
Most Helpful

This was absolutely lovely - I confess I had to change some of the ingredients only because I am pregnant though :) I substituted the wine for a tablespoon of white vinegar and a cup of broth, it seemed to do the same thing, give it that nice acidic tang. My husband really enjoyed this dish and we will be making it again, thanks.

maplecottage August 22, 2009

I wanted to try a recipe that no one else rated and Im glad I did. This was a very good meal.I only added mushrooms and red instead of white wine.It was great! Thanks Normaone.

Ray G July 11, 2004