Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds pork tenderloin

  2. 3 large cloves garlic, peeled

  3. 1/2 onion, cut into chunks

  4. 1/2 cup lightly packed fresh cilantro

  5. 2 tablespoons lime juice

  6. 1 teaspoon diced jalapeños

  7. 2 tablespoons corn oil

  8. 1/2 cup shredded Monterey Jack or crumbled cotija cheese Topping: green chile picante sauce

Instructions Jump to Ingredients ↑

  1. 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.


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