Best Stuffed Pork Tenderloin With Cilantro Lime Pesto Recipe Genius Kitchen Recipes

Pesto Stuffed Pork Tenderloin image

Provided by Fisher Nuts

Categories Pork

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup walnuts, halves and pieces
1/2 cup cilantro
1/2 cup shredded parmesan cheese
1/4 cup olive oil
1/2 teaspoon salt
1 1/2 lbs pork loin or 1 1/2 lbs tenderloin
6 ounces fresh mozzarella cheese, cut into 6 slices
3/4 cup yellow cherry tomato, halved
3/4 cup cherry tomatoes, halved
6 teaspoons chopped cilantro
12 teaspoons walnuts, halves and piece coarsely chopped
12 teaspoons olive oil
6 teaspoons balsamic vinegar

Steps:

Preheat oven to 375°F.
Place walnuts, cilantro, Parmesan cheese, oil and salt in the bowl of a food processor and puree until smooth (about 1-2 minutes) to make the pesto.
Butterfly pork and pound until ¼-inch thick. Spread cilantro pesto onto pork loin and roll up. Tie with butcher twine to hold it closed.
Sear pork in a hot skillet on all sides then place in a baking dish and bake for 30 minutes or until pork reaches an internal temperature of 145°F Let rest 10 minutes.
Meanwhile, place 1 slice of mozzarella, topped with ¼ cup mixed tomatoes, 1 tablespoons cilantro, 2 teaspoons nuts, 2 teaspoons oil, and 1 teaspoons vinegar on each of 6 plates.
After allowing pork to rest for 10 minutes, cut into slices. Place sliced pork onto each plate.
Note: Basil may be substituted for cilantro, if desired.
Tip: To butterfly pork tenderloin, place the tenderloin on a cutting board. Place your knife parallel to the board and carefully cut the meat lengthwise making sure not to cut all the way through. Remove the knife and open the meat.

Nutrition Facts : Calories 689.6, Fat 58.6, SaturatedFat 14.7, Cholesterol 97.8, Sodium 555, Carbohydrate 6.5, Fiber 2, Sugar 2.3, Protein 36.2

Stuffed Pork Tenderloin With Cilantro Lime Pesto image

Provided by Chef Luis Aguilar

Categories Pork

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 lbs pork tenderloin
3 garlic cloves, minced
1/2 onion, cut into chunks
1/2 cup loosely packed chopped fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon diced jalapeno
2 tablespoons corn oil
1/2 cup shredded monterey jack cheese
green chile picante sauce

Steps:

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.

Stuffed Pork Tenderloin with Cilantro-Lime Pesto image

Provided by Debbie Quimby

Categories Pork

Time 1h40m

Number Of Ingredients 9

1-1 1/2 lb pork tenderloin
3 large garlic cloves, peeled
1/2 large onion, cut into chunks
1/2 c fresh cilantro, lightly packed
2 Tbsp lime juice
1 tsp diced jalapenos (or more if you like it hot)
2 Tbsp corn oil
1/2 c (2 oz) monterey jack cheese, shredded, or cotija cheese, crumbled
salsa

Steps:

1. Preheat oven to 400 degrees.
2. 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.
3. Place garlic, onion, cilantro, lime juice and jalapenos in food processor or blender; cover and process until coarsely chopped. Process, while slowly adding oil, for 10 to 15 seconds or until mixture is almost smooth.
4. Spread half of cilantro mixture over pork loin; top with cheese. Roll up; tie with cotton string. Spread remaining cilantro mixture over the top. Place on rack in roasting pan.
5. Bake for 55 to 60 minutes or until internal temperature of 160 degrees is reached. Cool in pan on wire rack for 5 minutes. Remove string and slice.
6. Serve with salsa.