Spicy Pork Tenderloin with garlic and chilies

I am getting ready to make pork tenderloin roast and have cut up another one for sandwiches tomorrow.

Spicy Pork Tenderloin with Garlic and Chiles

Ingredients:

• 1 pork tenderloin, about two pounds
• 3 TBS lime juice
• 5 cloves of garlic, finely minced
• 3 guajillo chiles, de-stemmed and de-seeded, cut in fine strips (horizontally)
• 1/4 cup olive oil
• 5 sprigs of parsley, finely chopped
• salt and pepper to taste

Directions:

• Arrange the meat in a baking dish, pour in the lime juice, season with salt and pepper, cover with plastic wrap and marinate, at least 35 minutes, in the refrigerator.
• In a nonstick skillet over medium heat, heat 2 tablespoons oil and sear the meat on all sides
• In another pan, heat the remaining oil and fry the garlic, add the chile strips, sprinkle with parsley. Add to the meat in the first pan.
• Lower the flame, add 2 cups water with a tablespoon of Better than Bouillon chicken base , cover the pan and cook 10 minutes or until the meat is cooked, or until done but moist and tender inside.
• Turn off the heat and let stand, covered, for 3 minutes. Slice meat into serving portions and serve with rice

Here is how dinner came out.  The salad was romaine, tomato, onion, cucumber which had been salted and wrung out and green olives.  Dressing was olive oil, balsamic vinegar, lime juice all to taste and then salt and pepper and a tiny bit of sugar.

Rice was two rice cooker measures with the appropriate amount of water plus two packets of Sazon seasoning and a tablespoon of Better than Bouillon  chicken base.