| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
Mexican |
Mexican, Pork |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Garlic; minced |
| 2 |
tb |
Ginger; minced |
| 1/4 |
c |
Green onions; minced |
| 1 |
tb |
Cilantro; minced |
| 1 |
ts |
Jalapeno; minced |
| 1/2 |
ts |
Freshly ground pepper |
| 2 |
tb |
Lime juice |
| 2 |
tb |
Olive oil |
| 1 1/2 |
lb |
Pork tenderloin |
| 1/2 |
c |
Hot pepper cheese; grated |
| 1/4 |
c |
Pine nuts; toasted |
INSTRUCTIONS
PESTO
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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