Try this Pork Tenderloin with Cilantro-Lime Pesto recipe, or contribute your own.
Suggest a better descriptionFor the pesto: Combine first seven ingredients in a food processor or blender and puree. Slowly add olive oil until the mixture thickens. Assembly: Cut tenderloin in half lengthwise and lay out flat. Spread half of pesto mixture over tenderloin and sprinkle grated cheese and pine nuts over the pesto. Reform tenderloin and tie to secure. Spread remaining pesto over tenderloin and refrigerate several hours or overnight. Place tenderloin on a rack and bake in preheated 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.
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Serving Size: 1 Serving (120g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 148 | ||
Calories from Fat: 46 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 72.8mg | 22 % | |
Sodium 58.7mg | 2 % | |
Potassium 454mg | 12 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.9g | ||
Protein 23.3g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 148
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