Pork Tenderloin with Cilantro-Lime Pesto

This pork tenderloin gets butterflied, stuffed with a punchy cilantro-lime pesto, grated pepper jack cheese, and toasted pine nuts, then tied back together and roasted. The pesto doubles as both the stuffing and the exterior coating, so every slice reveals a green swirl of flavor in the center with a crust of herbs on the outside.

The pesto is built on cilantro, garlic, fresh ginger, scallions, jalapeno, lime juice, and olive oil. It’s brighter and bolder than a traditional basil pesto, with a gingery heat that works beautifully against the mild sweetness of the pork.

Refrigerate the assembled tenderloin for several hours or overnight before roasting. This gives the pesto time to penetrate the meat and the flavors to develop.

Pro Tips

• Cut the tenderloin lengthwise but not all the way through. You want to open it like a book, not split it into two pieces.
• Tie the tenderloin at 1-inch intervals to keep it closed during roasting. Kitchen twine is cheap and makes all the difference.
• Use a meat thermometer and pull at 155°F (68°C). The internal temperature will rise a few more degrees during the 10-minute rest.
• Reserve every drop of pan juices. They’re concentrated with pesto flavor and make the best sauce for spooning over slices.

Variations

• Swap pepper jack for queso fresco for a milder, crumblier cheese filling.
• Use basil instead of cilantro for a more Italian-leaning pesto profile.
• Grill the tenderloin over medium-high heat instead of roasting for a smokier finish.