Pork Tenderloin With Cilantro-Lime Pesto Recipe

Name: Pork Tenderloin With Cilantro-Lime Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
In a small food processor, combine the first eight ingredients; cover and process until blended. While processing, gradually add oil in a steady stream.
2
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.
3
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.
4
Place tenderloins on a rack in a shallow baking pan. Bake at 425u00b0 for 25-30 minutes or until a thermometer reads 160u00b0. Cover and let stand for 10 minutes before slicing.

519

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup chopped green onions, 2 tablespoons minced fresh gingerroot, 2 tablespoons lime juice, 2 tablespoons orange juice, and more.

Yes, Pork Tenderloin With Cilantro-Lime Pesto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Tenderloin With Cilantro-Lime Pesto

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