Shredded Pork Tenderloin with Lime Sauce
I happened upon this recipe, that I had torn out of a Bon Appetit magazine, while looking up another recipe in my cookbooks. It intrigued me so I went on the Epicurious website, to make sure it was worth a try . It had alot of reviews, all of them very positive. I had most of the ingredients on hand so I took a chance and I’m really glad I did! There are alot of flavors going on but I think they really work well together. Enjoy!
Shredded Pork Tenderloin with Lime Sauce (from the Kata Thani Hotel and Beach Resort in Phuket, Thailand, Bon Appetit June 1998)
1 to 1-1/4 pounds pork tenderloin, cut into thin strips
1 tablespoon olive oil
1-1/2 cups finely chopped onion, from 2 medium/large onions
2 bacon slices, chopped
1 tablespoon chopped seeded jalapeno chili, from 1/2 large pepper
1/2 cup dry white wine
1 cup chicken broth, Swanson is the best
3/4 cup heavy cream
1/4 cup fresh lime juice, from 2 limes
2 large tomatoes, seeded and diced
1 cup chopped green onions, for garnishing
Sprinkle pork strips with salt and pepper and toss with your hands to incorporate. Heat oil in a large nonstick skillet over high heat. Add pork, 1/2 the quantity of strips at a time and saute until almost cooked through, about 1 minute. Do not overcook. Pork tenderloin can get tough if overcooked. Transfer pork to a plate and repeat with the other 1/2 of the strips.
Reduce heat to medium high. Add the onions, bacon and jalapeno to the same skillet and saute for about 5 minutes until onions are tender. Add wine and cook for 1 minute. Add chicken stock and cream and simmer until mixture is reduced to 1 cup, about 7 minutes. Return pork to skillet. Stir in lime juice. Add tomatoes and simmer until pork is cooked through, about 1 minute.
Garnish dish with chopped onions.
cut the tenderloin in half, removing any excess fat and silverskin (on the right is what you are aiming for, thin strips):
cut the half piece of pork into 4 pieces:
cut each quarter piece into thin strips:
mis en place:
saute 1/2 the pork strips at a time, too many in the pan will not cook properly:
pork set aside:
add onions, bacon and jalapeno:
after 5 minutes of sauteing:
chicken broth and heavy cream added and simmering:
after adding the tomatoes and lime juice and pork:
served over rice: