Pork Tenderloin with Cilantro-Lime Pesto

Yields:	6 servings
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1	tablespoon	garlic	minced
2	tablespoons	ginger	minced
1/4	cup	scallions, spring or green onions	minced
1	tablespoon	cilantro	minced
1	teaspoon	jalapeno pepper	minced
1/2	teaspoon	black pepper	freshly ground
2	tablespoons	lime juice
2	tablespoons	olive oil
1 1/2	pounds	pork tenderloin
1/2	cup	hot pepper cheese	grated
1/4	cup	pine nuts	toasted

For the pesto: Combine first seven ingredients in a food processor or blender and puree.

Slowly add olive oil until the mixture thickens.

Assembly: Cut tenderloin in half lengthwise and lay out flat.

Spread half of pesto mixture over tenderloin and sprinkle grated cheese and pine nuts over the pesto.

Reform tenderloin and tie to secure.

Spread remaining pesto over tenderloin and refrigerate several hours or overnight.

Place tenderloin on a rack and bake in preheated 400F oven until firm, 30 to 40 minutes.

It should reach an internal temperature of 155F.

Remove from oven.

Cover and allow to rest for 10 minutes, reserving all juices.

Slice and serve with reserved juices.

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This is a great recipe. However, I thought it was a little weak on cheese, I had to add more.