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Pork Tenderloin with Cilantro-Lime Pesto

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Submitted by Kell

Pork tenderloin stuffed with cilantro-lime pesto, pepper jack cheese, and toasted pine nuts, tied and roasted until juicy. A bold, Mexican-inspired stuffed pork roast.

YIELD

6 servings

PREP

30 min

COOK

30 min

READY

9 hrs

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.

Ingredients

1 15
TABLESPOON ML GARLIC
minced
2 30
TABLESPOONS ML GINGER
minced
¼ 59
1 15
TABLESPOON ML CILANTRO
minced
1 5
TEASPOON ML JALAPEÑO PEPPER
minced
½ 2.5
TEASPOON ML BLACK PEPPER
freshly ground
2 30
TABLESPOONS ML LIME JUICE
2 30
TABLESPOONS ML OLIVE OIL
1 ½ 680.4
POUNDS G PORK TENDERLOIN
½ 118
CUP ML PEPPER JACK CHEESE
grated *
¼ 59
CUP ML PINE NUTS
toasted

Directions

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 400℉ (200℃) 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 135g (4.8 oz)
Amount per Serving
Calories 216 50% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 74mg 25%
Sodium 58mg 2%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 50g
Vitamin A 1% Vitamin C 6%
Calcium 1% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

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