Pork Tenderloin with Lime, Jalapeño & Cilantro Pan Sauce
Ingredients
- 1½ poundspork tenderloin
- ·salt
- ·black pepper
- 2 tablespoonolive oil
- ·yellow onion
- ·jalapeño
- 3 clovesgarlic
- 2lime
- ¾ cupchicken broth
- ¼ cupcilantro
Prep
- 01
Dice 1 medium yellow onion.
- 02
Slice 1 jalapeño in half lengthwise, remove seeds, and dice.
- 03
Mince 3 cloves garlic.
- 04
Juice 2 limes.
- 05
Chop 1/4 cup cilantro.
Method
- 01
Pat the pork tenderloin dry with paper towels. Season generously all over with salt and black pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add the pork and sear for 3–4 minutes per side until golden brown on all surfaces. Transfer to a plate.
- 03
In the same skillet, add the diced onion and cook for 2 minutes, stirring occasionally, until softened. Add the diced jalapeño and minced garlic; cook for 1 minute until fragrant.
- 04
Deglaze the pan with the juice of 2 limes, scraping up any browned bits. Pour in the chicken broth.
- 05
Return the pork to the skillet, nestling it into the liquid. Reduce heat to medium and simmer, uncovered, for 10–12 minutes, until the pork reaches an internal temperature of 145°F at the thickest part.
- 06
Transfer the pork to a cutting board and rest for 5 minutes. Stir the chopped cilantro into the pan sauce. Taste and adjust salt and pepper as needed.
- 07
Slice the pork into medallions and serve with the pan sauce spooned over top.
Spice Tips
For more heat, leave jalapeño seeds intact or add a pinch of cayenne pepper to the pan sauce. If you prefer less spice, reduce the jalapeño to half and omit the seeds entirely. A dash of hot sauce swirled in at the end also works beautifully.