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
Pork Tenderloin
with Cilantro-Lime Pesto
- 1 1/2 pounds pork tenderloin
1 tablespoon minced garlic
2 tablespoons minced ginger
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.
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.
Nutrition Facts: Calories
255 calories Protein 28 grams Fat 14 grams Sodium 124 milligrams
Cholesterol 75 milligrams
Recipe and photograph provided
courtesy of Pork, The Other White Meat.
