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Pork Tenderloin with Cilantro-Lime Pesto

 Pork Tenderloin with Cilantro-Lime Pesto
Scrumptious, elegant, easy...what more could you want in a recipe? The homemade cilantro-jalapeno pesto has a wonderful blend of flavor and goes deliciously well with the pork.—Jerri Gradert, Lincoln, Nebraska
6 ServingsPrep: 30 min. + chilling Bake: 25 min. + standing

Ingredients

  • 1/4 cup chopped green onions
  • 2 tablespoons minced fresh gingerroot
  • 2 tablespoons lime juice
  • 2 tablespoons orange juice
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh cilantro
  • 1 teaspoon chopped seeded jalapeno pepper
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 2 pork tenderloins (1 pound each)
  • 1/2 cup shredded pepper Jack cheese
  • 1/4 cup sunflower kernels, toasted and chopped
  • 1/2 cup crumbled cooked bacon

Directions

  • In a small food processor, combine the first eight ingredients; cover
  • and process until blended. While processing, gradually add oil in a
  • steady stream.
  • Make a lengthwise slit down the center of each tenderloin to within
  • 1/2 in. of bottom. Open tenderloin so it lies flat; cover with
  • plastic wrap. Flatten to 3/4-in. thickness.
  • Remove plastic wrap; spread a fourth of the pesto mixture over each

2 of 2

Pork Tenderloin with Cilantro-Lime Pesto (continued)

Directions (continued)

  • tenderloin. Sprinkle each with the cheese, sunflower kernels and
  • bacon. Close tenderloins; tie at 1-1/2-in. to 2-in. intervals with
  • kitchen string and secure ends with toothpicks. Spread remaining
  • pesto over tenderloins. Cover and refrigerate for several hours or
  • overnight.
  • Place tenderloins on a rack in a shallow baking pan. Bake at 425°
  • for 25-30 minutes or until a meat thermometer reads 160°. Cover
  • and let stand for 10 minutes before slicing. Yield: 6 servings.
Nutritional Facts: 5 ounces cooked pork equals 308 calories, 16 g fat (4 g saturated fat), 96 mg cholesterol, 411 mg sodium, 4 g carbohydrate, 1 g fiber, 36 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.