Recipe: Pork Tenderloin with Cilantro-Lime Pesto

PORK TENDERLOIN WITH CILANTRO-LIME PESTO

1 1/2 pounds pork tenderloin
FOR THE PESTO:
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 jalapeno
1/2 tsp. black pepper
1 Tbsp. olive oil
1 ounce toasted pine nuts (for garnish)

Cut tenderloin lengthwise almost in half. Lay out flat; chill.

TO MAKE THE PESTO:
Combine onions, ginger, lime juice, garlic, cilantro, jalapeno 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.

WHEN READY TO COOK:
Preheat oven to 400 degrees F.

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.

Servings: 6
Source: the American Institute for Cancer Research