Pork Tenderloin with Cilantro-Lime Pesto
Have extra cilantro from the garden? Try this flavorful pesto stuffed tenderloin. Serve with asparagus and noodles tossed with olive oil, Parmesan cheese and red pepper flakes.
1 1/2 pounds pork tenderloin
1 tablespoon minced garlic
2 tablespoons minced gingerroot
1/4 cup minced green onion
1 tablespoon minced cilantro
1 teaspoon seeded and minced jalapenos
1/2 teaspoon black pepper
2 tablespoons lime juice
2 tablespoons olive oil
1/2 cup shredded pepper cheese
1/4 cup toasted pine nuts
- Cut tenderloin lengthwise almost in half. Lay out flat. Chill. Combine next seven ingredients in food processor, puree. Add olive oil slowly until mixture thickens. Spread half of mixture over tenderloin. Spread grated cheese over pesto. Reform tenderloin and tie to secure. Spread remaining pesto over tenderloin. Chill for several hours.
- Preheat oven to 400°F (205°C). Place tenderloin on a rack in a shallow baking pan and roast until firm, about 20 minutes. Remove from oven, cover and keep warm. Let rest for 10 minutes; reserving all juices.
- Remove string from tenderloin, cut into eight slices. Arrange on plates. Pour any warm juices over slices. Sprinkle with toasted pine nuts to serve.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories 255 calories Protein 28 grams Fat 14 grams Sodium 124 milligrams Cholesterol 75 milligrams.
Recipe and photograph provided courtesy of National Pork Board.