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


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


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.

About this Recipe

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