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9 hours
Prep: 30 minutes
Cook: 30 minutes
216 calories per serving view nutrition facts
6 servings
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| 1 | tablespoon | garlic | minced |
| 2 | tablespoons | ginger | minced |
| 1/4 | cup | scallions, spring or green onions | minced |
| 1 | tablespoon | cilantro | minced |
| 1 | teaspoon | jalapeno pepper | minced |
| 1/2 | teaspoon | black pepper | freshly ground |
| 2 | tablespoons | lime juice | |
| 2 | tablespoons | olive oil | |
| 1 1/2 | pounds | pork tenderloin | |
| 1/2 | cup | hot pepper cheese | grated |
| 1/4 | cup | pine nuts | toasted |
For the pesto: Combine first seven ingredients in a food processor or blender and puree.
Slowly add olive oil until the mixture thickens.
Assembly: Cut tenderloin in half lengthwise and lay out flat.
Spread half of pesto mixture over tenderloin and sprinkle grated cheese and pine nuts over the pesto.
Reform tenderloin and tie to secure.
Spread remaining pesto over tenderloin and refrigerate several hours or overnight.
Place tenderloin on a rack and bake in preheated 400F oven until firm, 30 to 40 minutes.
It should reach an internal temperature of 155F.
Remove from oven.
Cover and allow to rest for 10 minutes, reserving all juices.
Slice and serve with reserved juices.
| % Daily Value* | |
| Total Fat 12.0g | 19% |
| Saturated Fat 2.0g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 74mg | 25% |
| Sodium 58mg | 2% |
| Total Carbohydrate 2.0g | 1% |
| Dietary Fiber 0.0g | 2% |
| Sugars 0.0g | |
| Protein 25.0g | 50% |
| Vitamin A | 1% | Vitamin C | 6% | |
| Calcium | 1% | Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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