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: