Ingredients
- 1- 1 1/2 pound pork tenderloin
- 3 Tbsp oil
- 1 small onion thinly sliced
- 1/2 jalapeño pepper medium dice
- 1/2 cup white wine
- 1 cup chicken stock
- 3/4 cup heavy cream
- 1/4 cup fresh lime juice
- 1 large tomato seeded and chopped
- 1/2 cup green onion chopped
- 1/2 cup cilantro chopped
- 1 tsp cornstarch
- 1 Tbsp cold water
- 3 slices bacon chopped
Servings: people
Instructions
- Cut pork tenderloin in half lengthwise. Lay cut side flat and cut tenderloin into thin strips. Repeat with other side. Season with salt and pepper and set aside.
- Mix cornstarch and cold water and set aside.
- Add 1 Tbsp oil to a large non stick skillet. Heat over high heat until hot. Add half of the pork tenderloin slices and quickly sauté until browned and just cooked through. Set aside and cover. Repeat with remaining pork tenderloin.
- In same skillet heat remaining Tbsp of oil and sauté onions until softened and slightly caramalized, about 5 minutes. Remove from pan and set aside. In same skillet add bacon and cook until rendered but not crisp. Add jalapeño and continue to cook until bacon has started to crisp and jalapeño has softened, about 5 more minutes.
- In the same skillet add wine and reduce slightly for about 2 minutes. Add stock and cream and continue to reduce to 1 1/4 cups, about 7 minutes. Add cornstarch mixture and cook until slightly thickened and mixture has come to a slight boil. Reduce heat and add in pork, onions, tomatoes and lime juice. Cook until heated through, about 1 minute. Season to taste with salt and pepper. Serve over rice and sprinkle with green onions and cilantro if desired.
Recipe Notes
Recipe Source: Â Adapted from Epicurious Shredded Pork Tenderloin with Lime Sauce
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