Cumin and Lime Roasted Pork Tenderloin |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Rachael Ray Ingredients:
2 1/4 lbs pork tenderloin |
2 limes, juice of |
4 tablespoons extra virgin olive oil |
2 tablespoons ground cumin |
1 tablespoon ground coriander |
salt |
fresh ground black pepper |
6 garlic cloves (4 cloves cracked, 2 cloves chopped) |
2 tablespoons unsalted butter |
1 large yellow onion, chopped |
2 jalapeno peppers, seeded and chopped |
1 small red bell pepper, finely chopped |
2 (10 ounce) boxes frozen corn kernels (or kernels cut from 5 ears fresh corn) |
1 tablespoon all-purpose flour |
1 1/2 cups chicken broth |
1/2 cup heavy cream |
1/4 cup fresh flat leaf parsley, chopped |
2 tablespoons chopped fresh cilantro leaves |
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.
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