Roasted Garlic Pork Tenderloin with Lime Cream Sauce

1 pound pork tenderloin, trimmed
2 cloves garlic, thinly sliced
1 tablespoon vegetable oil
1 teaspoon ground cumin
salt and pepper

1 tablespoon butter
2 tablespoons onion, minced
2 tablespoons shallot, minced
1/2 cup sherry
1 cup chicken broth
1 tablespoon lime juice
1 cup sour cream

1. Preheat oven to 500 degrees.
2. Make 1/2" slices in the top of the tenderloin at 1/2" intervals. Insert a sliver of garlic into each cavity.
3. Rub the pork with oil, then season with cumin, salt and a generous amount of black pepper.
4. Place pork in an ovenproof skillet and roast pork in the oven until a thermometer can be inserted into the thickest part of the meat and read 155 degrees.
5. Remove meat from the pan to a warmed plate and tent with foil.
6. Heat pan over medium-high heat and add the butter, onion and shallot.
7. Add the sherry and scrape as much of the bits from the pan as possible. Reduce the liquid by half, then add the chicken broth and lime juice.
8. Boil until the sauce is thickened and slightly syrupy in texture.
9. Remove the sauce from heat and allow to cool slightly. Stir in the sour cream. Either pour over slices of tenderloin and onto a plate with slices of pork on top.

Makes 4 servings