Prep: 17 Mins Cook: 55 Mins

Roasted pork tenderloin is kept moist by a filling of spicy cilantro-lime pesto and a layer of cheese. Makes an especially attractive presentation, great for entertaining.

Stuffed Pork Tenderloin with Cilantro-Lime Pesto


  • 1 1/2 pound pork tenderloin
  • 3 cloves large garlic, peeled
  • 1/2 onion, cut into chunks
  • 1/2 cup lightly packed fresh cilantro
  • 2 tbls. lime juice
  • 1 teaspoon ORTEGA Diced Jalapeños
  • 2 tbls. corn oil
  • 1/2 cup shredded Monterey Jack or crumbled cotija cheese


Topping: ORTEGA® Green Chile Picante Sauce

PREHEAT oven to 400°F.

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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