Stuffed Pork Tenderloin with Cilantro-Lime Pesto

Debbie Quimby


Another recipe from that Tex-Mex cookbook, tried and true. Popular with family and friends.


★★★★★ 1 vote

40 Min
1 Hr


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1-1 1/2 lb
pork tenderloin
3 large
garlic cloves, peeled
1/2 large
onion, cut into chunks
1/2 c
fresh cilantro, lightly packed
2 Tbsp
lime juice
1 tsp
diced jalapenos (or more if you like it hot)
2 Tbsp
corn oil
1/2 c
(2 oz) monterey jack cheese, shredded, or cotija cheese, crumbled

How to Make Stuffed Pork Tenderloin with Cilantro-Lime Pesto


  • 1Preheat oven to 400 degrees.
  • 2Cut 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.
  • 3Place garlic, onion, cilantro, lime juice and jalapenos in food processor or blender; cover and process until coarsely chopped. Process, while slowly adding oil, for 10 to 15 seconds or until mixture is almost smooth.
  • 4Spread half of cilantro mixture over pork loin; top with cheese. Roll up; tie with cotton string. Spread remaining cilantro mixture over the top. Place on rack in roasting pan.
  • 5Bake for 55 to 60 minutes or until internal temperature of 160 degrees is reached. Cool in pan on wire rack for 5 minutes. Remove string and slice.
  • 6Serve with salsa.

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About Stuffed Pork Tenderloin with Cilantro-Lime Pesto

Course/Dish: Pork
Regional Style: Mexican
Other Tag: Healthy

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