Stuffed Pork Tenderloin w/Cilantro Pesto

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Registered: 04-01-2004
Stuffed Pork Tenderloin w/Cilantro Pesto
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.


 

              

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