PORK TENDERLOIN WITH CILANTRO-LIME PESTO

Pork Tenderloin with Cilantro-Lime Pesto image

Scrumptious, elegant, easy...what more could you want in a recipe? The homemade cilantro-jalapeno pesto has a wonderful blend of flavor and goes deliciously well with the pork.-Jerri Gradert, Lincoln, Nebraska

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1/4 cup chopped green onions
2 tablespoons minced fresh gingerroot
2 tablespoons lime juice
2 tablespoons orange juice
1 tablespoon minced garlic
1 tablespoon minced fresh cilantro
1 teaspoon chopped seeded jalapeno pepper
1/2 teaspoon pepper
2 tablespoons olive oil
2 pork tenderloins (1 pound each)
1/2 cup shredded pepper Jack cheese
1/4 cup sunflower kernels, toasted and chopped
1/2 cup crumbled cooked bacon

Steps:

In a small food processor, combine the first eight ingredients; cover and process until blended. While processing, gradually add oil in a steady stream., Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness. , Remove plastic wrap; spread a fourth of the pesto mixture over each tenderloin. Sprinkle each with the cheese, sunflower kernels and bacon. Close tenderloins; tie at 1-1/2-in. to 2-in. intervals with kitchen string and secure ends with toothpicks. Spread remaining pesto over tenderloins. Cover and refrigerate for several hours or overnight., Place tenderloins on a rack in a shallow baking pan. Bake at 425° for 25-30 minutes or until a thermometer reads 160°. Cover and let stand for 10 minutes before slicing.

Nutrition Facts : Calories 308 calories, Fat 16g fat (4g saturated fat), Cholesterol 96mg cholesterol, Sodium 411mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 36g protein.