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Roasted pork tenderloin is kept moist by a filling of spicy cilantro-lime pesto and a layer of cheese. Makes an especially attractive presentation, great for entertaining.

Stuffed Pork Tenderloin with Cilantro Lime Pesto

1 1/2 pounds pork tenderloin
3 large cloves garlic, peeled
1/2 onion, cut into chunks
1/2 cup lightly packed fresh cilantro
2 tablespoons lime juice
1 teaspoon ORTEGA® Diced Jalapeños
2 tablespoons corn oil
1/2 cup shredded Monterey Jack or crumbled cotija cheese

Topping: ORTEGA® Green Chile Picante Sauce

1. PREHEAT oven to 400°F.
2. CUT tenderloin lengthwise almost in half. Open; lay flat between two pieces of waxed paper. Pound with meat mallet or rolling pin to 1/2-inch thickness.
3. PLACE garlic, onion, cilantro, lime juice and jalapeños in food processor or blender; cover. Process until coarsely chopped. Process, while slowly adding corn oil, for 10 to 15 seconds or until mixture is slightly smooth. Spread half of cilantro mixture over tenderloin; top with cheese. Roll up; secure with string. Spread remaining cilantro mixture over top. Place on rack in roasting pan.
4. BAKE for 55 to 60 minutes or until internal temperature of 170°F is reached. Cool for 5 minutes. Remove string; slice. Serve with picante sauce.

Makes 4 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.

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