PORK TENDERLOIN WITH LIME CILANTRO PESO

By jarren

Ingredients

• derloin:
• 1 (1-1/2-pound) pork tenderloin
• 1/2 cup grated jalapeño cheese
• 1/4 cup toasted pine nuts, to garnish
• Marinade:
• 1/2 cup white wine
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Pesto:
• 2 cloves garlic, minced
• 3 tbsp minced fresh ginger
• 3/4 cup minced scallions (tops included)
• 3 tbsp minced cilantro
• 1 tbsp minced jalapeño pepper
• 1/3 cup lime juice
• 6 tablespoons olive oil

Details

Servings 4

Preparation

Step 1

For marinade: Combine all marinade ingredients and set aside. Cut tenderloin lengthwise, almost in half, and lay out flat in a glass baking dish. Top with marinade, cover and refrigerate overnight.

For pesto: In a food processor or blender, combine garlic, ginger, scallions, cilantro, jalapeño, lime juice and olive oil and puree. Slowly add olive oil until mixture thickens.

Remove from marinade and spread half of pesto mixture over tenderloin. Sprinkle grated cheese over pesto. Reform tenderloin and tie with kitchen twine to secure. Spread remaining pesto over tenderloin and chill for several hours.

Preheat oven to 400 degrees. Place tenderloin on a rack and bake until firm (about 25 minutes). Remove from oven and cover to keep warm. Reserve all juices. Remove string and cut tenderloin into slices. Fan slices on a platter. Top with warm sauce and sprinkle with toasted pine nuts.

Serves 4-6