Decided to test a recipe in Rachel Ray's 365 No Repeats cookbook.
I ended up with the same basic dish, but changed some things and did a little improve along the way.
Cumin & Lime Roasted Pork Tenderloin
with Spicy Creamed Corn
2 1/4 lbs Pork Tenderloin (I used, for two servings, two thick Pork Loin Chops)
Juice of 2 limes
4 TB Olive Oil
2 TB Cumin
1 TB Coriander
2 TB Butter
1 Large yellow onion, diced
2 Garlic Cloves, minced
2 Jalapeno peppers, finely diced
1 Small red bell pepper, diced
1 lb Frozen Corn
1 TB flour
1 1/2 Cup Broth (chicken or veg)
1/2 Cup Heavy Cream
Medium handful chopped cilantro
Here are my steps, as it will be easier than typing out what the book says, it follows pretty close.
1) Turn oven to 500. I mixed the olive oil, salt, pepper, cumin, coriander, lime juice, poured it over the pork and let it sit for about ten minutes. If I would have had longer, I think I would have, without the lime juice, as it will start to cook it if it sits too long.
If the pork is all you are doing, cook for about 20 minutes in the oven, turn 1/2 way through.
Let them set before serving for about 5 minutes.
If you're doing the corn, continue on.
2) Add butter to a medium high heat saute pan. Add onions, garlic, jalapeno and red pepper, saute for 5 minutes until onions are soft. I added a bit of lime juice (about 2 TB) and cumin here, about 1/2 tsp. Add corn, stir to incorporate and come to temperature.
3) Sprinkle on flour, cook for 2 minutes. Add broth, stir. Add cream, stir. Lower temperature and let simmer and bubble until thick and creamy. It will continue to thicken. I kept mine going for about 10 minutes while the pork cooked. Prior to serving, throw in cilantro, stir.
For serving, I garnished pork and corn with chopped cilantro.
That's really it. It was tasty. Tart and smoky. I would make it again and I would serve it too guests.