Pork Tenderloin with Cilantro-Lime Pesto
From The American Institute for Cancer Research

Pork Tenderloin with Cilantro-Lime Pesto uses a very lean cut of pork and pairs it with many of the traditional flavors of the Southwest, including lime, cilantro and jalapeno. The toasted pine nuts are also an essential to authentic Southwestern cooking.

1 pounds pork tenderloin
1/4 cup minced green onions
2 Tbsp. minced ginger
2 Tbsp. lime juice
1 Tbsp. minced garlic
1 Tbsp. minced cilantro
1 tsp. minced jalapeņo
1/2 tsp. black pepper
1 Tbsp. olive oil
1 ounce toasted pine nuts

Cut tenderloin lengthwise almost in half. Lay out flat; chill. For pesto, combine onions, ginger, lime juice, garlic, cilantro, jalapeņo and black pepper in food processor; process. Add oil slowly until mixture thickens. Spread half of pesto mixture over tenderloin. Reform tenderloin and tie with string to secure. Spread remaining pesto over tenderloin. Chill for several hours.

Preheat oven to 400 degrees. Place tenderloin on rack in shallow baking pan; roast until firm, about 20 minutes. Remove from oven; cover and keep warm. Let rest 10 minutes, reserving all juices. Remove string from tenderloin, cut into six slices, and arrange on plates. Pour any warm juices over slices. Sprinkle with toasted pine nuts and serve.

Each of the six servings contains 211 calories and 9 grams of fat.