Ingredients:
1 tablespoon vegetable oil
3 tablespoons butter, divided
1 1/4 lbs pork tenderloins
4 tablespoons chopped yellow onions
2 cloves garlic, minced
2 tablespoons chopped green onions
1/4 cup dry white wine
1/4 cup sherry wine
1 cup chicken broth
1/2 cup beef broth
1 cup half-and-half
3 tablespoons fresh lime juice
salt
white pepper, to taste
2 tablespoons chopped fresh fresh basil or 2 tablespoons cilantro, for garnish ( basil preferred)
Directions:
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.
Servings: 4
Time preparation: 10 min.
Time total: 50 min.