Mexican Style Roast Pork Tenderloin

Great in a tortilla or with rice and beans!

For the pork:
1 pork tenderloin
1/2 diced sweet or red onion
3/4 cup chicken broth
1/3 cup fresh lime juice
3 or 4 cloves crushed garlic
1 Tablespoon Mexican oregano
1 Tablespoon cumin
1 tablespoon chili powder
1 tsp salt
1/2 teaspoon cayenne pepper
2 tablespoons olive oil

1 tablespoon agave

Condiment plate:
finely chopped green onions
shredded lettuce of choice
avocado slices
cilantro leaves
jalapeno slices
shredded cheddar or blended Mexican cheeses

Begin by roasting pork tenderloin seasoned lightly with salt and pepper in covered glass baking pan with the chicken broth and diced onion in 375 degree oven for 1 hour.
When the pork tenderloin is done, allow it to rest in the pan for at least 15 minutes while you prepare the sauce.  In a large skillet saute the garlic, cumin, oregano, chili powder, cayenne, and salt in olive oil for a couple of minutes.  Add the broth and onions from the cooked tenderloin, lime juice, and agave.  Simmer to reduce this mixture for about 10 to 15 minutes.  Taste and add more seasoning if needed.  Slice tenderloin very thinly and reheat it in the reduced sauce.  Serve with the condiments.

Note:  This meal could be served with rice and beans or rolled in a tortilla.