Stuffed Pork Tenderloin With Cilantro Lime Pesto
At a Glance
- Total
- 1 hr 35 min
- Servings
- 4.00 serving(s)
Categories
- Main Course
- Roasting
Allergens
- Milk
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Stuffed Pork Tenderloin With Cilantro Lime Pesto brings together 1 1/2 lbs pork tenderloin, 3 garlic cloves, minced, 1/2 onion, cut into chunks in a practical dish for home cooking. It takes about 1 hr 35 min to prepare and cook. It makes approximately 4 servings.
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Equipment
Oven, food processor or blender, meat mallet or rolling pin, waxed paper, kitchen string, roasting pan with rack
Ingredients
- 1 1/2 lbs pork tenderloin
- 3 garlic cloves, minced
- 1/2 onion, cut into chunks
- 1/2 cup loosely packed chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 teaspoon diced jalapeno
- 2 tablespoons corn oil
- 1/2 cup shredded monterey jack cheese
- green chile picante sauce
Instructions
PREHEAT oven to 400°F.
CUT tenderloin lengthwise almost in half.
Open; lay flat between two pieces of waxed paper.
Pound with meat mallet or rolling pin to 1/2-inch thickness.
PLACE garlic, onion, cilantro, lime juice and jalapenos in food processor or blender container; cover.
Process until coarsely chopped.
Process, while slowly adding corn oil, for 10-15 seconds or until mixture is slightly smooth.
Spread half of cilantro mixture over tenderloin; top with cheese.
Roll up; secure with string.
Spread remaining cilantro mixture over top.
Place on rack in roasting pan.
BAKE for 55-60 minutes or until internal temperature of 170 F is reached.
Cool for 5 minutes.
Remove string; slice.
Serve with picante sauce.
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