Stuffed Pork Tenderloin w/Cilantro Pesto
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| Wed, 01-12-2005 - 8:16am |
Stuffed Pork Tenderloin with Cilantro Lime Pesto (All Phases)
1 1/2
lbs pork tenderloins
3
cloves garlic, minced
1/2
onions, cut into chunks
1/2
cup loosely packed chopped fresh cilantro
2
tablespoons fresh lime juice
1
teaspoon diced jalapenos or 1 canned chopped green chilis
2
tablespoons canola oil
1/2
cup shredded low-fat monterey jack cheese
green chile picante sauce or salsa
1.
PREHEAT oven to 400 F.
2.
CUT tenderloin lengthwise almost in half.
3.
Open; lay flat between two pieces of waxed paper.
4.
Pound with meat mallet or rolling pin to 1/2-inch thickness.
5.
PLACE garlic, onion, cilantro, lime juice and jalapenos in food processor or blender container; cover.
6.
Process until coarsely chopped.
7.
Process, while slowly adding oil, for 10-15 seconds or until mixture is slightly smooth.
8.
Spread half of cilantro mixture over tenderloin; top with cheese.
9.
Roll up; secure with string.
10.
Spread remaining cilantro mixture over top.
11.
Place on rack in roasting pan.
12.
BAKE for 55-60 minutes or until internal temperature of 170 F.
13.
is reached.
14.
Cool for 5 minutes.
15.
Remove string; slice.
16.
Serve with picante sauce.


