Title: Pork Tenderloin with Cilantro-Lime Pesto
Categories: Mexican Pork
Yield: 6 Servings

PESTO
1	tb	Garlic; minced
2	tb	Ginger; minced
1/4	c	Green onions; minced
1	tb	Cilantro; minced
1	ts	Jalapeno; minced
1/2	ts	Freshly ground pepper
2	tb	Lime juice
2	tb	Olive oil
1 1/2	lb	Pork tenderloin
1/2	c	Hot pepper cheese; grated
1/4	c	Pine nuts; toasted

For the pesto: Combine first seven ingredients in a food processor or blender and puree. Slowly add olive oil until the mixture thickens.

Assembly: Cut tenderloin in half lengthwise and lay out flat. Spread half of pesto mixture over tenderloin and sprinkle grated cheese and pine nuts over the pesto. Reform tenderloin and tie to secure. Spread remaining pesto over tenderloin and refrigerate several hours or overnight.

Place tenderloin on a rack and bake in preheated 400F oven until firm, 30 to 40 minutes. It should reach an internal temperature of 155F. Remove from oven. Cover and allow to rest for 10 minutes, reserving all juices. Slice and serve with reserved juices.

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