1 1/2 pounds boneless pork tenderloin
1/2 cup finely chopped onion
1/4 cup water
3 tablespoons lime juice
2 large cloves garlic, minced
1 tablespoon olive oil
1 teaspoon finely chopped and seeded jalapeno
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup beef broth
2 teaspoons sugar
1/4 teaspoon dried thyme
1 tablespoon cornstarch
2 tablespoons snipped parsley

Combine onion, water, lime juice, garlic, olive oil, jalapeno, 1/2-teaspoon thyme and salt and pepper and mix well. Place pork in a large resealable plastic bag, pour marinade over meat and refrigerate for 4-6 hours. Occasionally turn pork to marinate all sides. Remove meat from marinade and reserve marinade. Place pork on a rack in a roasting pan. Roast in 350-degree oven for 40-55 minutes or until meat thermometer reads 155-160 degrees. Remove from oven, cover with foil and let stand for 10 minutes.

Strain remaining marinade. Add 1/2-cup beef broth to the baking dish and stir to remove drippings. Pour beef broth and drippings into a small saucepan. Add the strained marinade, sugar and remaining 1/4-teaspoon thyme. Combine remaining beef broth and cornstarch and whisk until dissolved. Add cornstarch mixture to saucepan and heat until thickened. Continue cooking for 1 minute and add parsley. Slice meat and serve with sauce.

Makes 6 Servings
Serving Size: 4 ounces