Prep 30 mins
Cook 1 hr 5 mins
Cilantro, also known as coriander, is a signature spice in Mexican cooking. In this recipe it combines with lime to add zing to pork tenderloin, a sensational main dish for an elegant dinner.
- 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
- 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.
This is one of the best, most flavorful pork recipes that I have ever made. My husband still raves about how good this was.
Excellent way to stuff a pork tenderloin. The directions were very clear and accurate. Delicious flavour - I used a serrano chile instead of Jalapeno and deglazed the pan with some reduced wine/shallot sauce and poured that on top of the tenderloin before serving.
Amazing dish. I made it into stuffed pork chops. I cooked them on a pan for approx 15 min. I used cheddar instead of Monterey Jack. This is a keeper for sure.