Garlicky Lime Sauce with Cilantro - ATK

By norsegal8

Makes enough to sauce 2 tenderloins
A rasp-style grater is the best way to break down the garlic to a fine paste. Another option is to put the garlic through a press and then finish mincing it to a paste with a knife. If your garlic cloves contain green sprouts or shoots, remove the sprouts before grating--their flavor is bitter and hot. The initial cooking of the garlic off heat will prevent scorching.

Ingredients

• Published November 1, 2004.
• 10 cloves garlic, peeled and grated to fine paste on rasp-style grater (about 2 tablespoons)
• 2 tablespoons water
• 1 tablespoon vegetable oil
• 1/4 teaspoon red pepper flakes
• 2 teaspoons light brown sugar
• 3 tablespoons lime juice from 2 limes
• 1/4 cup chopped fresh cilantro leaves
• 1 tablespoon chopped fresh chives
• 4 tablespoons unsalted butter, cut into 4 pieces
• Salt and ground black pepper

Preparation

Step 1

1. Immediately after placing pork in oven, mix garlic paste with water in small bowl. Add oil to still-hot skillet and swirl to coat; add garlic paste and cook with skillet's residual heat, scraping up browned bits with wooden spoon, until sizzling subsides, about 2 minutes. Set skillet over low heat and continue cooking, stirring frequently, until garlic is sticky, 8 to 10 minutes; set skillet aside off heat.

2. While pork is resting, set skillet over medium heat; add pepper flakes and sugar to skillet and cook until sticky and sugar is dissolved, about 1 minute. Add lime juice, cilantro, and chives; simmer to blend flavors, 1 to 2 minutes. Add any accumulated pork juices and simmer 1 minute longer. Off heat, whisk in butter, one piece at a time. Adjust seasonings with salt and pepper.