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Pork Tenderloin With Cilantro-lime Pesto

Pork Tenderloin With Cilantro-lime Pesto is built on Garlic, Ginger, Green Onions, Cilantro, and T Jalapeno. Serves 6. Keep it handy for the next time you cook it.

Ingredients

• 1 tbsp
• 2 tbsp
• 1/4 cup
• 1 tbsp
• 1
• 1/2 tsp
• 2 tbsp
• 2 tbsp
• 1 1/2 lb
• 1/2 cup
• 1/4 cup

Method (preview)

1. 1

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

2. 2

   Assembly: Cut tenderloin in half lengthwise and lay out flat.

3. 3

   Spread half of pesto mixture over tenderloin and sprinkle grated cheese and pine nuts over the pesto.

4. 4

   Reform tenderloin and tie to secure.

5. 5

   Spread remaining pesto over tenderloin and refrigerate several hours or overnight.

6. 6

   Place tenderloin on a rack and bake in preheated 400F oven until firm, 30 to 40 minutes.

7. 7

   It should reach an internal temperature of 155F.

8. 8

   Remove from oven.

9. 9

   Cover and allow to rest for 10 minutes, reserving all juices.

10. 10

    Slice and serve with reserved juices.