Pork tenderloin with cilantro-lime pesto

6 servings

Ingredients

Quantity Ingredient
1 tablespoon Garlic; minced
2 tablespoons Ginger; minced
¼ cup Green onions; minced
1 tablespoon Cilantro; minced
1 teaspoon Jalapeno; minced
½ teaspoon Freshly ground pepper
2 tablespoons Lime juice
2 tablespoons Olive oil
1½ pounds Pork tenderloin
½ cup Hot pepper cheese; grated
¼ cup Pine nuts; toasted

Directions

PESTO

For the pesto: Combine first seven ingredients in a food processor or blender and puree. Slowly add olive oil until the mixture thickens.

Assembly: Cut tenderloin in half lengthwise and lay out flat. Spread half of pesto mixture over tenderloin and sprinkle grated cheese and pine nuts over the pesto. Reform tenderloin and tie to secure. Spread remaining pesto over tenderloin and refrigerate several hours or overnight.

Place tenderloin on a rack and bake in preheated 400F oven until firm, 30 to 40 minutes. It should reach an internal temperature of 155F. Remove from oven. Cover and allow to rest for 10 minutes, reserving all juices. Slice and serve with reserved juices.

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