2 tablespoons olive oil
1 large onion (for about 1 cup chopped)
1 pound pork tenderloin, see Cook's note
4 fresh garlic cloves
Salt and pepper to taste
Cook's note: Pork tenderloin is usually sold in vacuum-sealed packages labeled "whole pork tenderloin." This means there are two strips of meat. The average weight of one whole tenderloin is about 2 pounds. This recipe only uses 1 pound of tenderloin (i.e., one strip from the package). This yields 1/4 pound per serving. We suggest wrapping and freezing the other strip of pork for future use, or just double the recipe (cook it in two batches) for 8 servings.
Heat the oil in an extra-deep nonstick skillet over medium heat. Meanwhile, peel and chop the onion, adding it to the skillet as you chop.
Trim the pork of any excess fat (if necessary) and cut it into slices 1/4-inch thick. Push the onion pieces to the outside of the skillet, and place the pork pieces in the center. Raise the heat to medium-high. Cook the meat for 5 minutes on the first side. Occasionally stir the onions, keeping them around the outside edges of the pan.
Meanwhile, peel and mince the garlic and sprinkle it over the onions and pork slices. Turn the pork over and saute until just cooked through, about 4 more minutes. Just before removing the pork from the heat, slice the lime in half and squeeze the juice from both halves directly over the meat and onions. Stir and toss the onions and pork to coat well with the lime juice. Season with salt and pepper to taste and serve immediately.
Yield: 4 servings
Approximate Values Per Serving: 245 calories (50 percent from fat), 13.5 g fat (3 g saturated), 78 mg cholesterol, 25 g protein, 5 g carbohydrates, trace dietary fiber, 55 mg sodium
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