Pork in Lime Cream Sauce

"My husband loves cooking with lime, and here's a recipe we've recently been experimenting with - very tasty! :)"
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Ready In:




  • Preheat oven to 400 degrees.
  • In a large ovenproof skillet, heat oil and 1 Tbsp butter over high heat; add pork and brown on all sides, turning.
  • Remove skillet from stovetop and place in preheated oven, and bake pork until cooked through, about 20 minutes.
  • While pork is baking, melt the remaining butter in a large skillet over medium heat; add onion, garlic, and green onion and saute for 3 minutes.
  • Add wine and sherry and boil until liquid is reduced by half, stirring occasionally, for about 5 minutes.
  • Add the chicken and beef broths and boil, stirring frequently, until liquid is reduced to 6 Tbsp, about 10 to 15 minutes.
  • Add the half and half and simmer, stirring, until sauce is reduced to 1 cup, stirring frequently, about 7 minutes.
  • Whisk in the fresh lime juice.
  • Season sauce to taste with salt and white pepper.
  • Cut pork diagonally into 1/4-inch thick slices.
  • Spoon sauce onto serving plate; fan pork on top of the sauce, garnish with basil or cilantro, and serve with any extra sauce on the side.
  • Tweaked and adapted from a recipe posted to Gail's Recipe Swap by Debby Bradford, who got it from the November 1991 Bon Appetit.

Questions & Replies

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  1. This recipe was very good. Make sure to use broth and not bouillon or it can be too salty. We're going to try the sauce on chicken breasts next.
  2. We enjoyed this dish but I too had to add a lot more lime juice than recipe called for. I also increased the garlic and I grated it to make it more flavorful. Easy to make.
  3. Fantastic! I've made it a few times and I keep forgetting to buy green onions for it, but it still turns out fabulous.
  4. This is excellent...one of my family's all-time favorites recipes. I have omited the green onions and it's still wonderful. Thanks so much for sharing!
  5. Julesong thank you so much for sharing this lovely dish...and thank you to your husband also...we really enjoyed the pork, and the lime cream sauce was out of this world. Definitely a keeper at my house. Thank you for a new family favourite.


<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
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