Pork Tenderloin With Cilantro-lime Pesto Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
PESTO
1 tbsp: Garlic, minced
2 tbsp: Ginger, minced
1/4 cup: Green onions, minced
1 tbsp: Cilantro, minced
1 tsp: Jalapeno, minced
1/2 tsp: Freshly ground pepper,
2 tbsp: Lime juice,
2 tbsp: Olive oil,
1 1/2 lbs: Pork tenderloin,
1/2 cup: Hot pepper cheese, grated
1/4 cup: Pine nuts, toasted
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp