Pork Tenderloin with Lime Cilantro Pesto Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 lb. pork tenderloin
1/2 cup grated Pepper Jack cheese
Marinade:
1/2 cup white wine
2 cloves garlic, minced
1 Tbsp. olive oil
Pesto:
4 cloves garlic, minced
3 Tbsp minced fresh ginger
3/4 cup green onion, tops included
3 Tbsp minced fresh cilantro
1 Tbsp minced jalapeņo pepper
6 Tbsp fresh lime juice
6 Tbsp olive oil
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Directions: |
Directions:Cut tenderloin in half lengthwise & lay flat in a glass baking dish; combine marinade ingredients & pour over meat. Refrigerate overnight turning meat once.
Puree pesto ingredients in food processor.
Slowly add more olive oil until mixture thickens.
Remove meat from marinade; discard marinade.
Spread half of pesto over bottom half of meat; sprinkle with grated cheese.
Tie halves together with kitchen string to secure.
Spread remaining pesto over tenderloin & chill several hours.
Preheat oven to 400*.
Place tenderloin on rack & bake until firm, about 45 minutes.
Remove meat from pan & cover to keep warm.
Reserve all juices.
Remove string and cut tenderloin in slices. Top with warm juices. |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: Jean's revisions:
Pesto: Substitute pesto with commercial pesto. I used Classico Traditional Basil Pesto.
I used salt & pepper on the meat before spreading on the pesto.
Let the meat sit in juices for 10 minutes before slicing.
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