Cumin and Lime Roasted Pork Tenderloin

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READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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