Pork Tenderloin with Cilantro-Lime Pesto In only forty minutes, including cooking time, this recipe, from the National Pork Council, puts an impressive meal on the table. Follow this link to learn more about Pork as well as lots more pork recipes! 1 1/2 pounds pork tenderloin 1 T minced garlic 2 T minced ginger 1/4 cup minced green onions 1 T minced cilantro 1 tsp. minced jalapeños 1/2 tsp. black pepper 2 T lime juice 2 T olive oil 1/2 cup grated jalapeño cheese 1/4 cup toasted pine nuts Serves 6 Preparation Time: 20 minutes Cooking Time: 20 minutes Cut tenderloin lengthwise almost in half. Lay out flat. Chill. Combine next seven ingredients in food processor, pureé. 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. Nutrient Information per Serving: Calories: 255 Sodium: 124 mg Protein: 28 gm Cholesterol: 75 mg Fat: 14 gm
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