 
Roasted pork tenderloin is kept moist by a filling of spicy cilantro-lime pesto and a layer of cheese. Makes an especially attractive presentation, great for entertaining. 4 17 min 55 min 
       - 1 1/2 lbs. pork tenderloin
- 3 cloves large garlic, peeled
- 1/2 onion, cut into chunks
- 1/2 cup lightly packed fresh cilantro
- 2 tbls. lime juice
- 1 teaspoon ORTEGA Diced Jalapeņos
- 2 tbls. corn oil
- 1/2 cup shredded Monterey Jack or crumbled cotija cheese
Topping: ORTEGAŽ 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 jalapeņos in food processor or blender; cover. Process until coarsely chopped. Process, while slowly adding corn oil, for 10 to 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 to 60 minutes or until internal temperature of 170°F is reached. Cool for 5 minutes. Remove string; slice. Serve with picante sauce.
~ Please take the time to let us know what you think about this recipe. Your comments will help us to rate those recipes that most people find enjoyable. Submit your review of this recipe: Stuffed Pork Tenderloin with Cilantro-Lime Pesto ok
Submitted Date: April 2003
Rating: 
Reviewed By: Misty from Huntsville Alabama
Comments: I will give this recipie a 4 I didn't use the pork loin i used thick cut loin cops and completly cut in half and then pounded it and made individual servings and i cooked at 350 for 45 min and i was done but it kinda got a little tough and i could barley taste the stuffing part i guess it dries out with the rest of loin am sure whatever happened was probably something i did cause i'm not the best cook in the world so don't not try it cause it of what was said you might like it i also put picante on top and served with corn.
Fantastic
Submitted Date: February 2003
Rating:
Reviewed By: Phil Safkow from Alliance OH
Comments: I can't even begin to tell you how much we liked this. The stuffing was not quite as spicy as we expected it to be, but it was still fantabulous.
Utter enjoyment!!!
Submitted Date: December 2002
Rating:
Reviewed By: S. L. Johnson from N. O. , LA
Comments: I prepared this recipe for a luncheon my mother was hosting and her guests truly enjoyed it! I served it with wild rice purchased on a recent trip to Minneapolis and fresh green beans; the ladies thought that the presentation was wonderful.
Excellent Romantic Dinner
Submitted Date: December 2002
Rating:
Reviewed By: Crystal Wood from Minden, LA
Comments: I found this to be a very delicious meal. I made a side dish of Hasselback potatoes and honey glazed carrot soup. My husband loved it. The only thing I did different was I added a little cooking wine which gave the bread crumbs a delicious flavor and made the tenderloin even more juicy. I found this to be an excellent meal for two.
Impressive and effortless
Submitted Date: August 2002
Rating:
Reviewed By: Claire from Rocky River, Ohio
Comments: Excellent! I served it for the holidays and added whole cranberry sauce and KEN'S Raspberry Walnut dressing as alternatives to the picante sauce.
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