Recipe: Pork in Lime Cream Sauce (Thai entree)

Pork in Lime Cream Sauce (Thai entree)
rec.food.recipes/Susan Moyers Porter/1996
4 servings

2 tablespoons vegetable oil
1 1/4 pounds pork tenderloins
2 tablespoons unsalted butter
2 tablespoons chopped onion
2 tablespoons chopped shallot
1/2 cup dry white wine
1 cup chicken stock or canned low-salt broth
1/2 cup beef stock or canned broth
1 cup whipping cream
2 tablespoons fresh lime juice

Preheat oven to 400F. Heat oil in heavy large ovenproof skillet over high heat. Add pork and brown on all sides, turning frequently.

Transfer skillet with pork to oven and roast pork until cooked through, about 20 minutes. Meanwhile, melt butter in heavy large skillet over medium heat.

Add onion and shallot and saute 3 minutes. Add wine and boil until liquid is reduced by half, stirring occasionally, about 5 minutes. Add both stocks and boil until liquid is reduced to 6 tablespoons, stirring frequently, about 13 minutes. Add whipping cream and boil until sauce is reduced to 1 cup, stirring frequently, about 7 minutes. Mix in fresh lime juice. Season sauce to taste with salt and pepper.

Cut pork diagonally into 1/4-inch-thick slices. Spoon sauce onto plates. Fan pork atop sauce and serve.