PORK IN LIME CREAM SAUCE

Steps:

• Preheat oven to 400 degrees.
• In a large ovenproof skillet, heat oil and 1 Tbsp butter over high heat; add pork and brown on all sides, turning.
• Remove skillet from stovetop and place in preheated oven, and bake pork until cooked through, about 20 minutes.
• While pork is baking, melt the remaining butter in a large skillet over medium heat; add onion, garlic, and green onion and saute for 3 minutes.
• Add wine and sherry and boil until liquid is reduced by half, stirring occasionally, for about 5 minutes.
• Add the chicken and beef broths and boil, stirring frequently, until liquid is reduced to 6 Tbsp, about 10 to 15 minutes.
• Add the half and half and simmer, stirring, until sauce is reduced to 1 cup, stirring frequently, about 7 minutes.
• Whisk in the fresh lime juice.
• Season sauce to taste with salt and white pepper.
• Cut pork diagonally into 1/4-inch thick slices.
• Spoon sauce onto serving plate; fan pork on top of the sauce, garnish with basil or cilantro, and serve with any extra sauce on the side.
• Tweaked and adapted from a recipe posted to Gail's Recipe Swap by Debby Bradford, who got it from the November 1991 Bon Appetit.