Pork Tenderloin with Cilantro-Lime Pesto

Related recipes: Cheese, Chile Peppers, Herbs, Low-Carb, Main Courses, National Pork Board, Nuts and Seeds, Pork

Make it a Meal

Add these dishes to make a full meal:

Soybean Succotash

Sweet Squash Corn Muffins

Easy Fresh Fruit Tart

Wine Pairings

Recipe courtesy of the National Pork Board

Preparation facts

Yield: 6 servings

Ingredients

1- 1/2 lbs pork tenderloin

1 Tbs chopped garlic

2 Tbs chopped ginger

1/4 cup chopped green onions

1 Tbs chopped cilantro

1 tsp chopped jalapenos

1/2 tsp black pepper

2 Tbs lime juice

2 Tbs olive oil

1/2 cup grated jalapeno cheese

1/4 cup toasted pine nuts

Directions

Cut tenderloin lengthways almost in half. Lay out flat. Chill. Combine next seven ingredients in food processor; puree. Add olive oil slowly until mixture thickens. Spread half of mixture over tenderloin. Spread grated cheese over pesto. Reform tenderloin and tie to secure. Spread remaining pesto over tenderloin. Chill for a few hours.

Preheat oven to 400 degrees F. Place tenderloin on a rack in a shallow baking pan and roast until firm, about 20 minutes. Remove from oven, cover and keep warm. Let rest for 10 minutes, reserving all juices.

Remove string from tenderloin and cut into eight slices. Arrange on plates. Pour any warm juices over slices. Sprinkle with toasted pine nuts to serve.

Nutrition facts

Serving Size 1 serving

Calories 266

Calories from Fat 143 (54%)

% Daily Value*

25%Total Fat 16g

23%Saturated Fat 4.6g

Polyunsaturated Fat 2.8g

Monounsaturated Fat 7g

26%Cholesterol 77mg

9%Sodium 215mg

13%Potassium 456mg

1%Total Carbohydrate 3g

2%Dietary Fiber 0.5g

Sugars 1g

Sugar Alcohols 0g

54%Protein 27g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or chemist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires August 2007.