2 tbsp Liquid honey
1 Lime, juiced and seeded
4 cloves Garlic, minced
1 tbsp Vegetable oil
¼ tsp Salt
Pepper
2 sprigs Rosemary, chopped
3 pieces Pork, tenderloins
1 Sweet onion, finely diced
¼ tsp Crushed black peppercorns
2 tbsp Dijon mustard
2 cups Heavy cream
Procedure:
• In bowl, combine honey, lime juice, garlic, oil, salt, pepper and rosemary. (Make-ahead: In shallow glass dish, pour honey mixture over pork, turning to coat. Cover and refrigerate for up to 24 hours, turning occasionally.)
• Mix the pork and cover well with the honey mixture, place into a hot sauté pan over medium-high heat. Sear/brown both sides and cook for 8 minutes or until juices run clear when pork is pierced and just a hint of pink remains inside.
• Add onion and cook until translucent, then add crushed peppercorns, Dijon mustard and heavy cream. Reduce until the sauce coats a spoon. Remove from heat, plate and serve immediately.
Recipe Type: Authentic
Recipe Author: Executive Chef Derek Mayes
Photo By: Amanda Comission
Restaurant: Top of the Cove Restaurant
Source: http://boatsandplaces.dgtlpub.com/3_5/issues/2012-01-31/pdf/boatsnplaces_2012-01-31.pdf