This juicy dish can be made more or less hot by altering the amount of jalapeno used. For more heat, keep the seeds inside half the jalapenos. If you don’t like heat, be sure to remove all the seeds.

1. Lime Jalapeno and Cumin Pork Tenderloin
Adapted from 365: No Repeats by Rachel Ray
This juicy dish can be made more or less hot by
altering the amount of jalapeno used. For more
heat, keep the seeds inside half the jalapenos. If
you don’t like heat, be sure to remove all the
seeds.
Ingredients
 2 ¼ lbs. pork tenderloin, connective tissue
removed
 Freshly squeezed juice of 2 limes
 4 tablespoons olive oil
 2 tablespoons ground cumin
 1 tablespoon ground coriander
 Sea salt
 Freshly ground pepper
 6 cloves garlic (2 chopped, 4 peeled and
whole)
 2 tablespoons butter
 1 large yellow onion, chopped
 2 jalapeno peppers, chopped
 2 red bell pepper, chopped
 20 oz. frozen corn kernels
 1 tablespoon all purpose flour
 1 ½ cups chicken stock
 ½ cup heavy cream
 ¼ cup parsley, chopped
 2 tablespoons chopped fresh cilantro leaves
1. Preheat the oven to 500 degrees F.
2. Lay the meat on a rimmed baking sheet and coat with lime juice. Rub the juice
in and drizzle 2 tablespoons olive oil over the meat. Season with cumin,
coriander, salt, and pepper. Cut ½ in. slits in the meat and insert the whole
garlic cloves inside the slits.
3. Roast for 20 minutes. Remove from the oven, tent with foil, and allow the
meat to rest.
4. While the meat cooks, pour 2 tablespoons of oil into a skillet placed over medium high heat.
Add the butter. Once the butter melts, add the onions, jalapenos, bell pepper, chopped garlic,
corn, salt, and pepper. Sauté for 4 to 5 minutes, or until the vegetables are tender.
5. Sprinkle flour over the vegetable mixture and cook another minute. Add the stock and cream
and mix well. Bring to a simmer. Reduce heat the medium low and cook for about 5 minutes, or
until thickened and creamy. Sprinkle with fresh cilantro and parsley.
6. Serve the pork sliced with the vegetable mixture on the side.