We like to enjoy this with some rice and a simple vegetable, or some roasted baby potatoes.
2 (12 oz) Pork Tenderloins
1½ Teaspoons table salt
¾ Teaspoon ground black pepper
2 Teaspoons vegetable oil
10 cloves of garlic peeled and pressed through a garlic press
2 tablespoons of water
1 tablespoon vegetable oil
½ teaspoon red pepper flakes
2 teaspoons brown sugar
3 tablespoons key lime juice
4 tablespoons unsalted butter, cut into 4 pieces
salt and pepper
Heat oven to 400 degrees with rack in middle position.
Season the tenderloins with salt and pepper on all sides.
Heat oil in large skillet over medium high heat until smoking.
Place the tenderloins in skillet and cook until well browned on one side ( 3 minutes), then rotate the tenderloins with tongs and cook until well browned (1 minute), continuing until all sides are browned.
Place the tenderloins on a rimmed baking sheet and put into preheated oven for 15 minutes.
Internal temperature should reach 145 degrees.
While tenderloins are roasting, begin making your lime sauce.
Mix the garlic and water in a small bowl.
Add oil to the same hot skillet you cooked the meat it.
Add garlic/water mixture and cook using the residual heat, scraping up browned bits on bottom of pan (2 minutes).
Turn the heat on to low and continue to cook 10 more minutes until garlic is sticky. Remove pan from heat.
When pork is done, take it out of oven and tent it with foil for 10 minutes.
While pork is resting finish your sauce.
Put skillet over medium heat, add red pepper flakes and brown sugar.
Cook until sugar is dissolved (1 minute).
Add the lime juice and simmer 2 more minutes.
Add any pork juices that may have accumulated as the meat was resting and simmer 1 more minute.
Take the pan off the heat and add butter one piece at a time, whisking until it is all incorporated.
Season with salt and pepper.
Cut the tenderloins crosswise on a diagonal to produce ½ inch thick medallions.
Seve pork medallions immediately with sauce.
Cook times can vary on this- it depends on your tenderloins. The thicker they are, the longer they will take to cook, for example, when I prepared for this post and did my tenderloins, they took almost 40 minutes in the oven. You need for the internal temperature to reach 145 degrees with a tenderloin, allowing at least 3 minutes for juices to settle. These are worth every second of the wait!
Recipe by This Mama Loves at http://www.thismamaloves.com/pork-tenderloin-with-lime-butter-sauce-costco-prize-pack-giveawaycostcopork/