Pork Tenderloin

1 tb Garlic; minced

2 tb Ginger; minced

1/4 c Green onions; minced

1 tb Cilantro; minced

1 ts Jalapeno; minced

1/2 ts Freshly ground pepper

2 tb Lime juice

2 tb Olive oil

1 1/2 lb Pork tenderloin

1/2 c Hot pepper cheese; grated

1/4 c Pine nuts; toasted

400F oven until firm,

30 to 40 minutes. It should reach an internal temperature of

155F. Remove from oven. Cover and allow to rest for 10 minutes, reserving all juices. Slice and serve with reserved juices.