Roasted Pork Tenderloin With Chili Sauce | Real Simple Recipes

By DrChef

Hands-on time: 15 minutes
Total time: 1 hour and 30 minutes

Ingredients

• juice from 3 small limes (about 1/3 cup)
• 1/2 C olive oil
• 3 T chili powder
• 1/2 t ground cumin
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 t brown sugar
• 1/2 t kosher salt
• freshly ground black pepper
• 4 pork tenderloins (about 3 pounds)
• 2 t cornstarch
• 1 1/4 C chicken broth

Details

Servings 4
Adapted from realsimple.com

Preparation

Step 1

In a large, resealable plastic bag, combine the lime juice, oil, chili powder, cumin, onion, garlic, sugar, salt, and a few grinds of pepper.

Add the tenderloins. Seal the bag and shake gently to distribute the marinade. Refrigerate for 1 to 2 hours.

Heat oven to 500 F.

Line a shallow baking sheet or jelly-roll pan with foil (to make cleanup easier) and set a roasting or cooling rack on it.

Place the tenderloins on the rack; reserve the marinade. Roast the pork for 20 to 25 minutes or until an instant-read thermometer registers 150 F. Transfer to a platter and let rest for 10 minutes.

Meanwhile, to make the sauce, pour the reserved marinade into a small saucepan. Bring to a simmer over medium heat and cook, stirring frequently, until the oil separates from the sauce, about 5 minutes. Spoon off and discard the oil. Whisk the cornstarch into the chicken broth, then whisk the mixture into the sauce. Simmer the sauce for 5 minutes, stirring occasionally until thickened.

Cut half the pork into thin slices and serve with the sauce.