Community Pick
Stuffed Pork Tenderloin With Cilantro Lime Pesto
photo by alenafoodphoto
- Ready In:
- 1hr 35mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 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
directions
- 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.
Reviews
-
This recipe is just "okay". The first glaring issue I had with it was the direction to cook the pork to a temperature of 170 degrees. Way too overdone at that temp. Tenderloin should be pulled at a temp no higher than 135 and allowed to rest to 140. A lot of fussy work for an "okay" result. Probably won't be making this again.
see 31 more reviews
Tweaks
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My family loved this recipe. I doubled the pesto recipe as suggested in another review (but still only used half of an onion), and I used cojita cheese instead of monterey jack. I used Merzetta Express Jarred Tamed Jalapenos rather than fresh to make it less spicy for the kids, but also retain the jalapeno flavoring. I also added more shredded cojita cheese to the top w/ remaining pesto and more slice jalapenos for garnish. Made the presentation great!
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Very good, and there were no leftovers! Next time, though, I think I'll make it the same way except substitute a mixture of sauteed and drained mushrooms and spinach for the cheese to give it a little more solidity. The sauce was awesome! Wish I had quadrupled the recipe for it! I could drink the stuff! Great recipe! Thanks!
RECIPE SUBMITTED BY
Chef Luis Aguilar
Minneapolis, Minnesota
Executive chef and co-owner of Chef Luis International, Inc.,
The Dancing Gourmet, Minnesota's premier NUEVO LATINO CATERER, was born in St. Paul, MN to Mexican parents and moved to Minneapolis in his early childhood. After high school he moved to South Florida to pursue a career in ballroom and latin dancing.
The critically acclaimed "Warehouse District" is where Chef Luis set the Mpls restaurant scene on fire with his innovative hot sauces, "Backdraft & Tropical Fire" and now his approach to Latin Cuisine...
Latin cuisine occupies one of the first places among the world gastronomies, due to its exceptional richness and the enormous variety of its ingredients. Its originality is closely linked to Mexico’s history, for it is the result of the merging of two great cultures --the Mesoamerican and the Spanish-- and constitutes a splendid manifestation of the Latinos’ temperament and creativity.
Now the "MINNEAPOLIS LATIN" is blazing a trail with his cuisine in Catering to Mpls & St. Paul. Opened since February 1997, and at the Officers' Club Chef Luis already has the critics raving. An endless source of energy, he is working on a dual language cookbook for his style of cuisine.
Click on the link below for his interview with an author/screenwriter
http://www.prweb.com/releases/2004/2/prweb106570.htm