Pork in Lime Cream Sauce Fave!

Yield: 4 servings
I have already decided that I will, in future editions, list this as "Lime Cream Sauce (With Pork)". The sauce itself is the thing here, whatever meat you put it upon is merely a window-dressing. If one cannot reasonably come across pork tenderloin, I'm sure pork chops, chicken and lightly-flavored fish would do nicely smothered in this sauce as well. Rated "Fantastic!" by my mother.


  • 2 tbsp vegetable oil
  • 1 1/4 lb pork tenderloin
  • 2 tbsp unsalted butter
  • 2 tbsp chopped onion
  • 1 large shallot, chopped
  • 1/2 cup white wine
  • 1 cup chicken broth
  • 1/2 cup beef broth
  • 1 cup whipping cream
  • 2 limes, juiced


Over high heat in an oven-proof skillet heat oil. Brown pork on all sides and transfer pan to 400F oven. Roast until cooked through -- about 20 minutes.

Melt butter in a large skillet over medium heat and add onions and shallots. Saute for 3 minutes and add wine and boil until liquid is reduced by half -- about five minutes. Add chicken broth and beef broth and boil until reduced to 6 tbsp -- over 20 minutes. Add cream and reduce at a boil to 1 cup, about 7 minutes. Season with salt and pepper.

Slice meat and plate, smothering with sauce.