Tenderloin with Cream Sauce

Name: Tenderloin with Cream Sauce
Yield: 8
Ingredients: "2 cups of water"; "2 cups of heavy cream"; "1/4 cup of oil"; "2 tablespoons of lime juice"; "1 tablespoon of dried thyme"; "2 teaspoons of salt"; "1 teaspoon of ground black pepper"; "200g of crispy bacon, chopped"; "5 cloves of garlic, mashed"; "1 pork tenderloin (3.5kg)"

1
"2 cups of water"
2
"2 cups of heavy cream"
3
"1/4 cup of oil"
4
"2 tablespoons of lime juice"
5
"1 tablespoon of dried thyme"
6
"2 teaspoons of salt"
7
"1 teaspoon of ground black pepper"
8
"200g of crispy bacon, chopped"
9
"5 cloves of garlic, mashed"
10
"1 pork tenderloin (3.5kg)"

Ingredients

1
"2 cups of water"
2
"2 cups of heavy cream"
3
"1/4 cup of oil"
4
"2 tablespoons of lime juice"
5
"1 tablespoon of dried thyme"
6
"2 teaspoons of salt"
7
"1 teaspoon of ground black pepper"
8
"200g of crispy bacon, chopped"
9
"5 cloves of garlic, mashed"
10
"1 pork tenderloin (3.5kg)"

Directions

1
1
2
In low heat, fry the bacon, garlic, and thyme in oil until the garlic is golden brown
3
Then, process it to get a paste
4
Add salt and pepper and mix well
5
2
6
Preheat the oven to medium temperature
7
Place the meat on a baking dish, make holes in it, and spread the seasoning
8
Cover with aluminum foil and bake for 1 hour
9
Remove the foil and add the water
10
Scrape the bottom of the baking dish with a wooden spoon, mixing quickly
11
3
12
Return to the oven for another hour or until the meat is tender and nicely browned
13
During cooking, baste it with its own juices
14
Remove from the oven, slice it, and transfer it to a serving platter. Reserve
15
4
16
Simmer the cream sauce, lime juice, and remaining liquid from the baking dish over low heat
17
When it starts to boil, pour it over the pork tenderloin
18
If desired, garnish with French shallots, green beans, and red pepper flakes
19
Serve with a side of carrot purée and peas.