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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. First make the sauce. | 2. This can be done well in advance, even frozen. | 3. Melt butter in a 10 inch non-stick skillet over medium-high heat. | 4. Add onion and shallot; cook, stirring for 3 or 4 minutes or until onion is soft but not brown. | 5. Add wine; boil until liquid is reduced by half, about 8 minutes. | 6. Add broth; boil until sauce is syrupy and reduced to 2 cups. | 7. Reduce heat; add sour cream and blend until smooth. | 8. Simmer, if needed, until sauce reaches a nice saucy consistency. | 9. Stir in Lime Juice. | 10. Add a little chicken broth if it seems to thick. | 11. If using immediately, keep warm. | 12. If made ahead, cool and chill, or freeze. | 13. Now, roast or grill the Tenderloin to your liking. | 14. Slice in 1/4 inch slices. | 15. Ladle about a 1/4 cup of sauce on each of 6 plates. | 16. Arrange pork attractively on top of sauce. | 17. Serve. | 18. You may have more sauce then you need for the recipe. | 19. It's wonderful on anything! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork tenderloin	2			1088.0025	0.0	187.2271	32.0054
butter	2	tablespoons		171.0	7.857	5.343	14.4
onion	4	tablespoons	minced	16.0	3.736	0.44	0.04
shallot	4	tablespoons	minced	28.8	6.72	1.0	0.04
white wine	1	cup		-	-	-	-
chicken broth	3	cups	reduced sodium	-	-	-	-
cream	2	cups	sour fat free	1584.0	31.92	17.424	166.46400000000003
lime juice	4	tablespoons		15.125	5.0941	0.2541	0.0424

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.