Pork with Cilantro Lime Pesto -

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Pork with Cilantro Lime Pesto

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By National Pork Council

Photo: National Pork Council

Posted July 23rd, 2007

FabulousFoods.com Recommends: Bruce Aidells's Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meat, by Bruce Aidells, (2004, William Morrow Cookbooks)

Bruce Aidells's Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meat

Servings:	6
Author Notes:	In only forty minutes, including cooking time, this recipe, from the National Pork Council, puts an impressive meal on the table.
Ingredients:	1 1/2 pounds pork tenderloin 1 tablespoon minced garlic 2 tablespoons minced ginger 1/4 cup minced green onions 1 tablespoon minced cilantro 1 teaspoon minced jalapeÃ±os 1/2 teaspoons black pepper 2 tablespoons lime juice 2 tablespoons olive oil 1/2 cup grated jalapeÃ±o cheese 1/4 cup toasted pine nuts
Instructions:	Preparation Time: 20 minutes Cooking Time: 20 minutes Cut tenderloin lengthwise almost in half. Lay out flat. Chill. Combine next seven ingredients in food processor, pureÃ©. 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 several hours. Preheat oven to 400Â° 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, cut into eight slices. Arrange on plates. Pour any warm juices over slices. Sprinkle with toasted pine nuts to serve. Nutrient Information per Serving: Calories: 255 Sodium: 124 mg Protein: 28 gm Cholesterol: 75 mg Fat: 14 gm