Stuffed Pork Tenderloin with Cilantro Lime Pesto
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.
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 diced jalapeños
2 tablespoons corn oil
1/2 cup shredded Monterey Jack or crumbled cotija cheese
Green chile picante sauce for accompaniment
- Preheat oven to 400°F (205°C).
- 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 provided courtesy of National Pork Board.