Cilantro Pesto Pork Tenderloin

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A big bunch of cilantro fell into my lap, so I decided a little cilantro pesto was in order.

The best way to make pesto is to put your ingredients in a big pile and chop for a long time, moving the ingredients around while chopping, until you get a tiny uneven rough chop. One of those Alaskan curved knives works the best. Or you could use a food processor.. if you have to.


  • 4 cloves of garlic
  • 1 cup of fresh cilantro leaves
  • 1/4 of a red onion
  • 1/2 cup of shredded Parmesan
  • 2 tablespoons of lemon juice
  • 2/3 cup of olive oil
  • 1/4 cup of pine nuts

Chop everything up finely and put into a bowl. Salt and pepper. Pour the lemon and olive oil over it and let it sit in the fridge for a few minutes. Pesto!

Slather half of the pesto over a pork tenderloin. Put in a 350 degree oven for 30-35 minutes. Eat.

February 11, 2013 Comments (0) Big Dishes, Meat

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