Pork Tenderloin With Low Fat Lime Cream Sauce

The original recipe uses 1 cup of whole cream instead of the non-fat sour cream. Therefore it is alot more caloric but the flavor is fabulous. And you would have to cook the sauce a bit more after the cream is added. This recipe originated in thailand.

Steps

First make the sauce.

This can be done well in advance , even frozen.

Melt butter in a 10 inch non-stick skillet over medium-high heat.

Add onion and shallot.

Cook , stirring for 3 or 4 minutes or until onion is soft but not brown.

Add wine.

Boil until liquid is reduced by half , about 8 minutes.

Add broth.

Boil until sauce is syrupy and reduced to 2 cups.

Reduce heat.

Add sour cream and blend until smooth.

Simmer , if needed , until sauce reaches a nice saucy consistency.

Stir in lime juice.

Add a little chicken broth if it seems to thick.

If using immediately , keep warm.

If made ahead , cool and chill , or freeze.

Now , roast or grill the tenderloin to your liking.

Slice in 1 / 4 inch slices.

Ladle about a 1 / 4 cup of sauce on each of 6 plates.

Arrange pork attractively on top of sauce.

Serve.

You may have more sauce then you need for the recipe', it's wonderful on anything !"]".

Ingredients

pork tenderloin, butter, onions, shallots, dry white wine, reduced-sodium chicken broth, fat free sour cream, fresh lime juice