Stuffed Pork Tenderloin with Cilantro-Lime Pesto
Cilantro, also known as coriander, is a signature spice in Mexican cooking. In this recipe it combines with lime to add zing to pork tenderloin, a sensational main dish for an elegant dinner.
1-1 1/2 lbs pork tenderloin
3 cloves garlic (large)
1/2 cup lightly packed fresh cilantro
2 Tbs lime juice
1 tsp ORTEGA® Diced Jalapeños
2 Tbs corn oil
2 oz SARGENTO® Fancy shredded Monterey Jack cheese or crumbled Cotija cheese
ORTEGA® Green Chile Picante Sauce
PREHEAT oven to 400º F.
CUT tenderloin lengthwise almost in half. Open; lay flat between two pieces of waxed paper. Pound with meat mallet or rolling pin to 1/2-inch thickness.
PLACE garlic, onion, cilantro, lime juice and jalapeños in food processor or blender; cover. Process until coarsely chopped. Process, while slowly adding corn oil, for 10 to 15 seconds or until mixture is slightly smooth. Spread half of cilantro mixture over tenderloin; top with cheese. Roll up; secure with string. Spread remaining cilantro mixture over top. Place on rack in roasting pan.
BAKE for 55 to 60 minutes or until internal temperature of 170º F. is reached. Cool for 5 minutes. Remove string; slice. Serve with picante sauce.