Texas Style Pesto with Pork Tenderloin and Spanish

Name: Texas Style Pesto with Pork Tenderloin and Spanish Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups fresh cilantro leaves; 1 tablespoon finely chopped jalapeno pepper; 1/4 cup toasted pecans; 2 cloves garlic, peeled; 1/4 cup lime juice; 1/2 cup grated Parmesan; Salt and freshly ground black pepper; 1/2 cup canola oil; 1 teaspoon olive oil; 1/2 cup diced onions; 1/2 cup diced red bell pepper; 1/2 cup diced green bell pepper; 1 tablespoon chopped garlic; 3 cups chicken stock; 2 cups basmati rice; 1 teaspoon salt; 1/4 teaspoon black pepper; 2 teaspoons chopped fresh cilantro leaves, for garnish; 4 (8-ounce) pork tenderloins

Servings: persons

2 cups fresh cilantro leaves
1 tablespoon finely chopped jalapeno pepper
1/4 cup toasted pecans
2 cloves garlic, peeled
1/4 cup lime juice
1/2 cup grated Parmesan
Salt and freshly ground black pepper
1/2 cup canola oil
1 teaspoon olive oil
1/2 cup diced onions
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 tablespoon chopped garlic
3 cups chicken stock
2 cups basmati rice
1 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons chopped fresh cilantro leaves, for garnish
4 (8-ounce) pork tenderloins

1
Prepare the pesto by combining all of the ingredients in a food processor and blending well.
2
Set aside until ready to use.
3
To prepare the Spanish rice, heat the olive oil in a large pot over medium heat.
4
Saute the onions, bell peppers, and garlic, and cook for approximately 5 minutes.
5
Add the chicken stock and rice to the pot and stir gently.
6
Bring the liquid to a boil, reduce heat and simmer for 20 minutes.
7
Season with salt and pepper.
8
Preheat the oven to 350 degrees F.
9
In a hot skillet, sear all of the pork tenderloins to seal in the juices and finish cooking in the oven for 30 to 45 minutes.
10
When ready, slice against grain of meat and serve.
11
To plate, place a spoonful of the rice on a plate, top with slices of pork tenderloin, and drizzle some of the pesto on top of the pork.
12
Garnish with cilantro.
13
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
14
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results

1322

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 2 cups fresh cilantro leaves, 1 tablespoon finely chopped jalapeno pepper, 1/4 cup toasted pecans, 2 cloves garlic, peeled, and more.

Yes, Texas Style Pesto with Pork Tenderloin and Spanish Rice 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.

That's it — enjoy your meal!

Texas Style Pesto with Pork Tenderloin and Spanish Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions