Cumin & Lime Roasted Pork Tenderloin with Spicy Creamed Corn

• 2-1/4 lbs pork tenderloin
• juice of 2 limes
• 4 Tb olive oil
• 2 Tb ground cumin
• 1 Tb ground coriander
• 6 garlic cloves (4 cloves cracked and 2 cloves chopped)
• 2 Tb unsalted butter
• 1 large yellow onion, chopped
• 2 jalapeno peppers, seeded and shopped
• 1 small red bell pepper, cored, seeded, and finely chopped
• 2, 10-oz pkgs frozen corn
• 1 Tb flour
• 1-1/2 c chicken broth
• 1/2 c heavy cream
  
• 1/4 c fresh parsley, chopped
• 2 Tb chopped fresh cilantro (optional, of course)

1. Preheat oven to 500
2. Place the tenderloin on a nonstick cookie sheet and coat with lime juice, rubbing the juice into the meat. Drizzle olive oil over the tenderloin, just enough to coat. Season the meat with the cumin, coriander, salt, and pepper. Cut small slits into the meat and disperse chunks of the cracked garlic cloves into the slits. Roast for 20 minutes. Remove from the oven and let rest for a few minutes, tented loosely with foil. ***(This was not NEARLY enough time for the meat to cook, so I cooked it at 500 for the 20 minutes, then reduced the heat to 450 and cooked for another 25-30 minutes. This isn't really a 30-minute-meal, unless you like eating raw meat. Which I do not.)***
3. While the pork is cooking, preheat a skillet over medium-high heat with 2 Tb of olive oil and the butter. Add the onions, jalapenos, bell peppers, chopped garlic, corn, salt, and pepper. Cook for 4-5 minutes, or until the onions are tender. Sprinkle with the flour, and continue to cook for 1 minute. Whisk in the chicken broth and the cream. Bring the corn up to a simmer and then lower the heat to medium low and cook until it is thick and creamy, about 5 minutes. Top with parsley and cilantro.

From Rachael Ray