Pork Tenderloin with Garlic-Cilantro Butter
Dress up plain pork tenderloin medallions with this easy recipe. Complete the meal with a green salad and glazed carrots.
1 1/2 pounds pork tenderloin
1/4 cup roasted garlic and oil (recipe follows)
1/2 cup olive oil
1/4 bunch fresh cilantro, chopped
3 tablespoons lime juice
Freshly ground pepper
Cashew Rice (recipe follows)
Garlic-Cilantro Butter (recipe follows)
- Cut tenderloins crosswise into 1-inch pieces, flatten slightly.
- Combine next five ingredients; marinate pork in mixture four hours, refrigerated.
- Remove pork from marinade; panbroil in heavy skillet over medium-high heat 2 to 3 minutes per side.
- Serve atop Cashew Rice; top each serving with 1 teaspoon of Garlic-Cilantro Butter.
Makes 6 servings.
Roasted Garlic: Place 12 peeled garlic cloves in small baking dish. Cover with olive oil. Bake at 350°F (175°C) for 45 minutes, until garlic is soft.
Cashew Rice: To hot cooked rice, stir in 1 teaspoon grated ginger, sauteed green onion and garlic, and 1/2 cup cashews.
Garlic-Cilantro Butter: Process together 1/2 pound butter, 1/4 cup fresh cilantro and 2 tablespoons EACH roasted garlic and lime juice.
Recipe and photograph provided courtesy of National Pork Board.