WHY THIS RECIPE WORKS: We wanted to create a recipe that would infuse quick-cooking pork tenderloin with big Mexican flavor. We first browned the tenderloins in a skillet, then let them gently finish cooking in the oven. Since mild pork tenderloin calls out for a deeply flavorful sauce, we found inspiration in traditional Mexican mojo de ajo, or garlic sauce. This simple sauce is prepared by slowly browning garlic in oil and butter until it becomes soft and sweet. Since our skillet was still warm from searing the pork, we used the residual heat to gently start cooking the garlic, scraping up the flavorful fond in the skillet as the garlic cooked. A bit of brown sugar brought out the sweetness in the garlic and provided molasses undertones that complemented the pork nicely. Lime juice, cilantro, and chives provided much-needed brightness and freshness, while red pepper flakes tempered the sweetness with some background spice. Butter, added at the end, made our sauce rich and silky. To ensure the tenderloins don’t curl during cooking, remove the silverskin—the swath of connective tissue that covers the meat. A rasp-style grater makes quick work of turning the garlic into a paste.

Serves 4

INGREDIENTS

• 2 (12-to 16-ounce) pork tenderloins, trimmed
• Salt and pepper
• 2 tablespoons vegetable oil
• 10 garlic cloves, minced to paste
• 2 tablespoons water
• 2 teaspoons packed light brown sugar
• ¼ teaspoon red pepper flakes
• ¼ cup chopped fresh cilantro
• 3 tablespoons lime juice (2 limes)
• 1 tablespoon chopped fresh chives
• 4 tablespoons unsalted butter, cut into 4 pieces and chilled

INSTRUCTIONS

1. Adjust oven rack to middle position and heat oven to 400 degrees. Pat tenderloins dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking.
   Brown tenderloins well on all sides, about 10 minutes. Transfer tenderloins to rimmed baking sheet and roast in oven until pork registers 145 degrees, 10 to 16 minutes, flipping pork halfway through roasting.
2. Meanwhile, combine garlic and water in bowl. Add remaining 1 tablespoon oil and garlic mixture to now-empty skillet. Cook using skillet’s residual heat, scraping up any browned bits, until sizzling subsides, about 2 minutes. Place skillet over low heat and cook, stirring often, until garlic is sticky, 8 to 10 minutes; remove from heat and set aside.
3. Transfer tenderloins to carving board, tent with aluminum foil, and let rest for 5 to 10 minutes. Stir sugar and pepper flakes into skillet and cook over medium heat until sticky and sugar is dissolved, about 1 minute. Stir in cilantro, lime juice, and chives and simmer until flavors meld, 1 to 2 minutes. Stir in any accumulated pork juices and simmer for 1 minute. Off heat, whisk in butter, 1 piece at a time. Season with salt and pepper to taste.
4. Slice tenderloins into ½-inch-thick slices, arrange on serving platter or individual plates, and spoon sauce over top. Serve.