Serve this pork tenderloin with a simple parmesan risotto.
Makes: 4 servings
Prep: 20 mins
Cook: 30 mins
- Juice and zest of 2 limes, plus 1 lime, cut into wedges, for serving
- 1/4 cup coarse-grain mustard
- 2 tablespoons extra-virgin olive oil
- 2 14- to 16-ounce pork tenderloins, trimmed of fat and cut in half crosswise
- 2 slices of bacon, chopped
- 1 small yellow onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon Worcestershire sauce
- Pinch of freshly ground nutmeg
- 1 whole star anise
- Pinch of crushed red pepper flakes
- Preheat the oven to 400 degrees . In a resealable plastic bag, combine the lime juice and zest and the mustard with 1 tablespoon of the olive oil. Place the pork in the marinade, turn to coat and refrigerate for 1 hour.
- In a medium, heavy saucepan, cook the bacon over medium heat until crisp, about 5 minutes. Reduce the heat to low and add the onion and garlic; cook for 1 minute. Add the Worcestershire sauce, nutmeg, star anise, red pepper flakes and strawberry sauce and simmer until the sauce starts to thicken, about 5 minutes. Push the sauce through a fine-mesh strainer into a small saucepan and keep warm.
- Heat the remaining 1 tablespoon of olive oil in a large, ovenproof skillet over medium-high heat until the oil ripples. Remove the pork from the marinade and sear on all sides, 10 to 12 minutes total. Place the skillet in the oven and roast until cooked through but still juicy, about 10 minutes for medium. Place the pork on a cutting board, tent loosely with aluminum foil and let rest for 10 minutes more. Slice the pork and serve with the sauce and lime wedges.
- Little Penguin Pinot Noir 2004 (Australia)