Rub:
2 tablespoons salt
1 tablespoon black pepper
3 tablespoons extra virgin olive oil
1 small clove of garlic, finely chopped
Juice and rind (grated) of 1 small lime
4 lbs (approx) boneless pork tenderloin
Preheat oven to 400 F
Combine all the above ingredients (except for the tenderloin) and mix well. Rub the tenderloin generously with the rub, ensuring to use it all up. Let the pork sit in room temperature for about 10 minutes. Place tenderloin on a roasting pan. Bake for 40-50 minutes or until the juices run clear and golden brown on top. Start basting with the lime-caramel sauce, at least twice during the last 20 minutes of cooking. Let rest for 10 minutes.
Lime Caramel Sauce:
2 small lime (juice)
3 tablespoons butter
1 cup of raw brown sugar
1 small garlic clove, finely chopped
Salt and black pepper
Bring butter and brown sugar to melt over medium heat in a medium saucepan until it starts to bubble. Add lime juice and stir continuously a further 3 minutes or until sauce thickens. Remove from heat. Season with salt and black pepper. Use 4 tablespoons of the sauce to glaze tenderloin.
Serve warm with the lime-caramel sauce and roasted vegetables of choice.
