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
Total TimePrep: 30 min. + chilling Bake: 25 min. + standing
- 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
- 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 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 thermometer reads 160°. Cover and let stand for 10 minutes before slicing.
Editor's NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts4 ounces cooked pork: 308 calories, 16g fat (4g saturated fat), 96mg cholesterol, 411mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 36g protein.
Originally published as Pork Tenderloin with Cilantro Lime Pesto and Smoky Bacon Bits in Taste of Home Winning Recipes 3
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