A delightful pork dish featuring a creamy citrus herb sauce, perfect for a special dinner.
Preheat your oven to 400°F (200°C).
Ensure the oven is fully preheated for even cooking.
In an ovenproof skillet, heat 1 tablespoon of butter over medium-high heat. Sear the pork tenderloin on all sides until browned.
Searing locks in the juices and adds a flavorful crust.
Transfer the skillet to the oven and bake the pork until fully cooked, about 20 minutes.
Use a meat thermometer to ensure the pork reaches an internal temperature of 145°F (63°C).
While the pork is baking, melt the remaining butter in a separate skillet over medium heat. Sauté the onions, garlic, and green onions until softened.
Stir frequently to prevent the garlic from burning.
Add the white wine and sherry to the skillet. Simmer until the liquid reduces by half.
Reducing the wine intensifies its flavor.
Stir in the half-and-half and simmer until the sauce thickens slightly.
Keep stirring to prevent the cream from curdling.
Mix in the lime juice, salt, and white pepper. Adjust seasoning to taste.
Taste the sauce and balance the flavors as needed.
Slice the cooked pork into medallions and arrange them on a serving plate.
Let the pork rest for a few minutes before slicing to retain its juices.
Spoon the sauce over the pork and garnish with fresh basil and cilantro.
Serve immediately for the best flavor and presentation.
