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
- PREHEAT oven to 400°F.
- 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.
- 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.
- 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.
