Stuffed Pork Tenderloin with Cilantro Lime Pesto

Preheat oven to 400 °F (205°C). 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 jalapeños in food processor or blender; cover. Process until coarsely chopped. Process, while slowly adding corn oil, for 10 to 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 to 60 minutes or until internal temperature of 170°F is reached. Cool for 5 minutes. Remove string; slice. Serve with picante sauce.