Mexican Stuffed Pork Tenderloin with Cilantro Lime Pesto Recipe

Stuffed Pork Tenderloin with Cilantro Lime Pesto


1 1/2 lbs pork tenderloins

1/2 onion , cut into chunks

3 garlic cloves , minced

2 tablespoons fresh lime juice

1 teaspoon diced jalapeno

1/2 cup loosely packed chopped fresh cilantro

1/2 cup shredded monterey jack cheese

green chile picante sauce

2 tablespoons corn oil


PREHEAT oven to 400°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 jalapenos in food processor or blender container; cover. Process until coarsely chopped. Process, while slowly adding corn oil, for 10-15 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 55-60 minutes or until internal temperature of 170 F is reached. Cool for 5 minutes. Remove string; slice. Serve with picante sauce.

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