Pork Tenderloin with Cilantro Lime Pesto
1/2 lb. pork tenderloin
1 tbsp. minced garlic
2 tbsp. minced ginger
1/4 cup minced green onions
1 tbsp. minced cilantro
1 tsp. minced jalapeno
1/2 tsp. black pepper
2 tbsp. lime juice
2 tbsp olive oil
1/2 cup grated jalapeno cheese
1/4 cup toasted pine nuts
Cut tenderloin lengthwise almost in half and lay out flat. Chill. Make pesto by
combining next seven ingredients in food processor and pureeing. 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 400 degrees 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.