Serves: 4
Total Calories: 1,458
1. Prepare the serrano cream sauce. Cover and set aside, or if made ahead, refrigerate up to 2 days. Preheat the oven to 450°. Line a 9- × 12-inch baking pan with foil. Trim the tough silver skin from the pork. Brush the tenderloins all over with oil. Season with oregano and salt.
2. Heat a large nonstick skillet over medium-high heat. Add the pork and cook, turning to brown on all sides, about 5 minutes. Transfer to the roasting pan and cook until no longer pink inside, but still juicy, about 18 to 20 minutes (155° to 160° on a meat thermometer). Reheat the sauce. Thinly slice the pork and serve with the sauce spooned on top. Sprinkle with parsley.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Pork Tenderloin with Serrano Chile Cream Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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