Ingredients:
2 pork tenderloins
2 tablespoons butter
4 tablespoons minced onions
4 tablespoons minced shallots
1 cup dry white wine
3 cups reduced-sodium chicken broth
2 cups fat free sour cream
4 tablespoons fresh lime juice
Directions:
First make the sauce.
This can be done well in advance, even frozen.
Melt butter in a 10 inch non-stick skillet over medium-high heat.
Add onion and shallot; cook, stirring for 3 or 4 minutes or until onion is soft but not brown.
Add wine; boil until liquid is reduced by half, about 8 minutes.
Add broth; boil until sauce is syrupy and reduced to 2 cups.
Reduce heat; add sour cream and blend until smooth.
Simmer, if needed, until sauce reaches a nice saucy consistency.
Stir in Lime Juice.
Add a little chicken broth if it seems to thick.
If using immediately, keep warm.
If made ahead, cool and chill, or freeze.
Now, roast or grill the Tenderloin to your liking.
Slice in 1/4 inch slices.
Ladle about a 1/4 cup of sauce on each of 6 plates.
Arrange pork attractively on top of sauce.
Serve.
You may have more sauce then you need for the recipe.
It’s wonderful on anything!
Servings: 6
Time preparation: 5 min.
Time total: 30 min.