Mexican Stuffed Pork Tenderloin With Cilantro Lime Pesto Recipe

Mexican Stuffed Pork Tenderloin With Cilantro Lime Pesto Recipe

Ingredients:

1 1/2 lbs pork tenderloins
1/2 onion , cut into chunks
3 garlic cloves , minced
2 tablespoons fresh lime juice
1 teaspoon diced jalapeno
1/2 cup loosely packed chopped fresh cilantro
1/2 cup shredded monterey jack cheese
green chile picante sauce
2 tablespoons corn oil


Preparation:

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.


Leave a Reply