Pork Tenderloin with Cilantro-Lime Pesto
Recipe courtesy of the National Pork Board
Preparation facts
Yield: 6 servings
Ingredients
1- 1/2 lbs pork tenderloin
1 Tbs minced garlic
2 Tbs minced ginger
1/4 cup minced green onions
1 Tbs minced cilantro
1 tsp minced jalapenos
1/2 tsp black pepper
2 Tbs lime juice
2 Tbs olive oil
1/2 cup grated jalapeno cheese
1/4 cup toasted pine nuts
Directions
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 degrees 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 and cut into eight slices. Arrange on
plates. Pour any warm juices over slices. Sprinkle with toasted pine nuts to serve.
Nutrition facts
Serving Size 1 serving
Calories 266
Calories from Fat 143 (54%)
% Daily Value*
25%Total Fat 16g
23%Saturated
Fat 4.6g
Polyunsaturated Fat 2.8g
Monounsaturated Fat 7g
26%Cholesterol 77mg
9%Sodium 215mg
13%Potassium 456mg
1%Total
Carbohydrate 3g
2%Dietary
Fiber 0.5g
Sugars 1g
Sugar Alcohols 0g
54%Protein 27g