Cut tenderloin lengthwise almost in half. Lay out flat. Chill. Combine next seven ingredients in food processor, puree. Add olive oil slowly until mixture thickens. Spread half of mixture over tenderloin. Spread grated cheese over pesto. Reform tenderloin and tie to secure. Spread remaining pesto over tenderloin. Chill for several hours.
Preheat oven to 400 degrees F. Place tenderloin on a rack in a shallow baking pan and roast until firm, about 20 minutes. Remove from oven, cover and keep warm. Let rest for 10 minutes; reserving all juices.
Remove string from tenderloin, cut into eight slices. Arrange on plates. Pour any warm juices over slice. Sprinkle with toasted pine nuts to serve.
Republished with permission, National Pork Board
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|Serving Size: 1 Serving (151g)|
|Recipe Makes: 6|
|Calories from Fat: 117 (48%)|
|Amt Per Serving||% DV|
|Total Fat 13g||17 %|
|Saturated Fat 4.5g||22 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 89.6mg||28 %|
|Sodium 350mg||12 %|
|Potassium 508.2mg||13 %|
|Total Carbohydrate 4.4g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 4g|
|Protein 27.5g||39 %|
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Calories per serving: 243
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