Frank's Recipes
Free Recipes Archive
Free Counter
by Pliner.Net
dating
,
lasik
,
search
,
shopping
Visitors Since July 1, 1998
This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com
MENU
»
Cookbooks
»
Hints & Tips
»
Foodservice
»
Links
»
My Awards
»
My Guestbook
»
Recipe Archive
»
Software
»
Volume Cooking
»
Where Are You
»
About
Help support this site
Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in
seconds
Low Fat Pork Tenderloin with Cilantro Lime Pesto
1 pounds pork tenderloin
1/4 cup minced green onions
2 tablespoon minced ginger
2 tablespoon lime juice
1 tablespoon minced garlic
1 tablespoon minced cilantro
1 tsp. minced jalapeno
1/2 tsp. black pepper
1 tablespoon olive oil
1 ounce toasted pine nuts
Cut tenderloin lengthwise almost in half. Lay out flat; chill. For pesto, combine onions, ginger, lime juice, garlic, cilantro, jalapeno and black pepper in food processor; process. Add oil slowly until mixture thickens. Spread half of pesto mixture over tenderloin. Reform tenderloin and tie with string to secure. Spread remaining pesto over tenderloin. Chill for several hours. Preheat oven to 400 degrees. Place tenderloin on rack in shallow baking pan; roast until firm, about 20 minutes. Remove from oven; cover and keep warm. Let rest 10 minutes, reserving all juices. Remove string from tenderloin, cut into six slices, and arrange on plates. Pour any warm juices over slices. Sprinkle with toasted pine nuts and serve.
Makes 6 servings.
Calories 211 Fat 9 g Fiber 0 g.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
