Ingredients Jump to Instructions ↓

  1. 2 cups fresh cilantro leaves

  2. 1 tablespoon finely chopped jalapeno pepper

  3. 1/4 cup toasted pecans

  4. 2 cloves garlic , peeled

  5. 1/4 cup lime juice

  6. 1/2 cup grated Parmesan

  7. Salt and freshly ground black pepper

  8. 1/2 cup canola oil

  9. 1 teaspoon olive oil

  10. 1/2 cup diced onions

  11. 1/2 cup diced red bell pepper

  12. 1/2 cup diced green bell pepper

  13. 1 tablespoon chopped garlic

  14. 3 cups chicken stock

  15. 2 cups basmati rice

  16. 1 teaspoon salt

  17. 1/4 teaspoon black pepper

  18. 2 teaspoons chopped fresh cilantro leaves, for garnish

  19. 4 (8-ounce) pork tenderloins

Instructions Jump to Ingredients ↑

  1. Prepare the pesto by combining all of the ingredients in a food processor and blending well. Set aside until ready to use.

  2. To prepare the Spanish rice, heat the olive oil in a large pot over medium heat. Saute the onions, bell peppers , and garlic, and cook for approximately 5 minutes. Add the chicken stock and rice to the pot and stir gently. Bring the liquid to a boil, reduce heat and simmer for 20 minutes. Season with salt and pepper.

  3. Preheat the oven to 350 degrees F.

  4. In a hot skillet, sear all of the pork tenderloins to seal in the juices and finish cooking in the oven for 30 to 45 minutes. When ready, slice against grain of meat and serve.

  5. To plate, place a spoonful of the rice on a plate, top with slices of pork tenderloin , and drizzle some of the pesto on top of the pork. Garnish with cilantro.

  6. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results


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