Stuffed Pork Tenderloin with Cilantro Lime Pesto Recipe

Stuffed Pork Tenderloin with Cilantro Lime Pesto Recipe

  • 1 1/2 pounds pork tenderloin
  • 3 cloves garlic, minced
  • 1/2 onion, cut into chunks
  • 1/2 cup loosely packed chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 teaspoon ORTEGA® Diced Jalapenos
  • 2 tablespoons corn oil
  • 1/2 cup SARGENTO® Fancy Shredded Monterey Jack Cheese
  • ORTEGA® Green Chile Picante Sauce
  1. PREHEAT oven to 400 F.
  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 container; 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.
  4. BAKE for 55 to 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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