Pork Tenderloin With Tortellini In Pesto Meal Recipes

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STUFFED PORK TENDERLOIN WITH CILANTRO LIME PESTO



Stuffed Pork Tenderloin With Cilantro Lime Pesto image

Cilantro, also known as coriander, is a signature spice in Mexican cooking. In this recipe it combines with lime to add zing to pork tenderloin, a sensational main dish for an elegant dinner.

Provided by Chef Luis Aguilar

Categories     Pork

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 lbs pork tenderloin
3 garlic cloves, minced
1/2 onion, cut into chunks
1/2 cup loosely packed chopped fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon diced jalapeno
2 tablespoons corn oil
1/2 cup shredded monterey jack cheese
green chile picante sauce

Steps:

  • 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 jalapenos in food processor or blender container; cover.
  • Process until coarsely chopped.
  • Process, while slowly adding corn oil, for 10-15 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 55-60 minutes or until internal temperature of 170 F is reached.
  • Cool for 5 minutes.
  • Remove string; slice.
  • Serve with picante sauce.

BACON-WRAPPED PESTO PORK TENDERLOIN



Bacon-Wrapped Pesto Pork Tenderloin image

I love to serve this family-favorite tenderloin-maybe because of the compliments that come with it! When the weather warms up, we grill it instead. -Megan Riofski, Frankfort, Illinois

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 6

10 bacon strips
1 pork tenderloin (1 pound)
1/4 teaspoon pepper
1/3 cup prepared pesto
1 cup shredded Italian cheese blend
1 cup fresh baby spinach

Steps:

  • Preheat oven to 425°. Arrange bacon strips lengthwise in a foil-lined 15x10x1-in. pan, overlapping slightly., Cut tenderloin lengthwise through the center to within 1/2 in. of bottom. Open tenderloin flat; pound with a meat mallet to 1/2-in. thickness. Place tenderloin on center of bacon, perpendicular to strips., Sprinkle pepper over pork. Spread with pesto; layer with cheese and spinach. Close tenderloin; wrap with bacon, overlapping ends. Tie with kitchen string at 3-in. intervals. Secure ends with toothpicks., In a 12-in. skillet, brown roast on all sides, about 8 minutes. Return to baking pan; roast in oven until a thermometer inserted in pork reads 145°, 17-20 minutes. Remove string and toothpicks; let stand 5 minutes before slicing.

Nutrition Facts : Calories 402 calories, Fat 25g fat (9g saturated fat), Cholesterol 104mg cholesterol, Sodium 864mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 37g protein.

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