STUFFED PORK TENDERLOIN WITH CILANTRO LIME PESTO
Cilantro, also known as coriander, is a signature spice in Mexican cooking. In this recipe it combines with lime to add zing to pork tenderloin, a sensational main dish for an elegant dinner.
Provided by Chef Luis Aguilar
Categories Pork
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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 jalapenos in food processor or blender container; cover.
- Process until coarsely chopped.
- Process, while slowly adding corn oil, for 10-15 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 55-60 minutes or until internal temperature of 170 F is reached.
- Cool for 5 minutes.
- Remove string; slice.
- Serve with picante sauce.
TEXAS STYLE PESTO WITH PORK TENDERLOIN AND SPANISH RICE
Steps:
- Prepare the pesto by combining all of the ingredients in a food processor and blending well. Set aside until ready to use.
- 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.
- Preheat the oven to 350 degrees F.
- 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.
- 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.
STUFFED PORK TENDERLOIN WITH CILANTRO LIME PESTO
Cilantro, also known as coriander, is a signature spice in Mexican cooking. In this recipe it combines with lime to add zing to pork tenderloin, a sensational main dish for an elegant dinner.
Provided by Allrecipes Member
Time 1h30m
Yield 4
Number Of Ingredients 9
Steps:
- 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 jalapenos in food processor or blender container; 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.
Nutrition Facts : Calories 340.3 calories, Carbohydrate 5.1 g, Cholesterol 123.1 mg, Fat 17.3 g, Fiber 0.5 g, Protein 39.4 g, SaturatedFat 5.6 g, Sodium 437.1 mg, Sugar 1.1 g
STUFFED PORK TENDERLOIN
The stuffing has a very delightful combination that compliments the pork tenderloin with roasted garlic and mayonnaise.
Provided by William Uncle Bill
Categories Pork
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large frying pan on medium-high heat, add olive oil, sliced leeks and mushrooms and saute' until the leeks are tender, about 3 minutes.
- Stir in thyme, salt and pepper and cook for 1 - 2 minutes.
- Let cool slightly, then transfer to a food processor and process until the leeks and mushrooms are finely chopped.
- Add bread crumbs, parmesan cheese and parsley and process just to blend.
- Preheat oven to 350°F.
- Cut each tenderloin lengthwise about 3/4 of the way through the thickness of the meat.
- Open meat like a book and using a food mallet, flatten each tenderloin to about 1/2 inch thickness.
- Divide the stuffing mixture in half and cover each tenderloin with the stuffing mixture, pressing it firmly into an even layer over the entire surface of the meat.
- Beginning at one of the shorter ends, roll the tenderloin up to enclose the stuffing.
- Tie each rolled tenderloin with kitchen string in at least 3 places to secure the roll.
- Brush each tenderloin with mustard and sprinkle with salt and pepper.
- Place tenderloins side by side in a small roasting pan.
- Roast in preheated 350 F oven for 35 to 45 minutes or until a meat thermometer inserted into the center reads 155°F.
- Remove from oven and let stand for 10 minutes before slicing into spirals about 3/4 inch thick.
- Serve warm or at room temperature with Roasted Garlic Mayonnaise.
Nutrition Facts : Calories 702, Fat 43, SaturatedFat 9.4, Cholesterol 134.7, Sodium 1266, Carbohydrate 36.1, Fiber 2.7, Sugar 8.2, Protein 44
STUFFED PORK TENDERLOIN
I went to see Paula Deen at the Chicago Theater back in November with my daughter. Everyone who attended recieved these great recipes. I made it for our Holiday Party with Friends. They all loved it!! Paula Deen is one of my Idols that I would love to meet in person. So here's to you Paula...Thanks for a great dinner!!!!
Provided by Lizzi
Categories One Dish Meal
Time 1h55m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, melt butter over medium hear. Add onion and garlic; cook 5 minutes, stirring frequently, or until tender. Stir in spinach; cook 3 minutes. Add bacon, Parmesan, salt, and pepper. Stirring until cheese is melted; set aside. Butterfly tenderloin by making a lengthwise cut down center of 1 flat side, cutting to within 1/2 inch of other side. From bottom of cut, slice horizontally to 1/2 inch from left side; repeat procedure on right side. Open tenderloin, and place between 2 sheets of heavy-duty plastic wrap; flatten t 1/2 inch thickness, using a meat mallet or rolling pin.
- Spread spinach mixture over tenderloin, leaving a 1/2 inch border. Roll-up tenderloin, jellyroll fashion, starting with long side. Tie tenderloin, at 2 inch intervals with heavy string. Preheat over to 475.
- Place tenderloin on a lightly greased rack in a shallow roasting pan. Bake 20 minutes. Reduce heat to 325; cover, and bake 30 - 40 minutes, or until a thermometer inserted in thickest portion registers 155. Let stand 10 minutes before slicing.
STUFFED PORK TENDERLOIN WITH CILANTRO LIME PESTO
Cilantro, also known as coriander, is a signature spice in Mexican cooking. In this recipe it combines with lime to add zing to pork tenderloin, a sensational main dish for an elegant dinner.
Provided by Allrecipes Member
Time 1h30m
Yield 4
Number Of Ingredients 9
Steps:
- 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 jalapenos in food processor or blender container; 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.
Nutrition Facts : Calories 340.3 calories, Carbohydrate 5.1 g, Cholesterol 123.1 mg, Fat 17.3 g, Fiber 0.5 g, Protein 39.4 g, SaturatedFat 5.6 g, Sodium 437.1 mg, Sugar 1.1 g
PESTO STUFFED PORK TENDERLOIN
It's hard to beat perfectly cooked pork tenderloin, so we decided to put a simple twist on the preparation instead! Making pesto with Fisher® Walnut Halves and Pieces is always the way to go.
Provided by Fisher Nuts
Categories Pork
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Place walnuts, cilantro, Parmesan cheese, oil and salt in the bowl of a food processor and puree until smooth (about 1-2 minutes) to make the pesto.
- Butterfly pork and pound until ¼-inch thick. Spread cilantro pesto onto pork loin and roll up. Tie with butcher twine to hold it closed.
- Sear pork in a hot skillet on all sides then place in a baking dish and bake for 30 minutes or until pork reaches an internal temperature of 145°F Let rest 10 minutes.
- Meanwhile, place 1 slice of mozzarella, topped with ¼ cup mixed tomatoes, 1 tablespoons cilantro, 2 teaspoons nuts, 2 teaspoons oil, and 1 teaspoons vinegar on each of 6 plates.
- After allowing pork to rest for 10 minutes, cut into slices. Place sliced pork onto each plate.
- Note: Basil may be substituted for cilantro, if desired.
- Tip: To butterfly pork tenderloin, place the tenderloin on a cutting board. Place your knife parallel to the board and carefully cut the meat lengthwise making sure not to cut all the way through. Remove the knife and open the meat.
Nutrition Facts : Calories 689.6, Fat 58.6, SaturatedFat 14.7, Cholesterol 97.8, Sodium 555, Carbohydrate 6.5, Fiber 2, Sugar 2.3, Protein 36.2
PESTO AND CHEESE STUFFED PORK TENDERLOIN
Pork tenderloin is rolled around a pesto, Cheddar cheese, and cream cheese filling. It is browned then baked for a flavorful main dish. Cream sauce is added before serving. Delicious.
Provided by Kim Schoonveld Waters
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 2h10m
Yield 3
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
- Mix cream cheese, Cheddar cheese, bacon, green onions, pesto sauce, garlic, and parsley together in a bowl. Lay pork tenderloin on a flat work surface and spread cheese mixture on one side of the meat. Roll tenderloin around the filling like a jellyroll. Season meat with salt and black pepper.
- Melt butter in a large skillet over medium-high heat. Place rolled pork tenderloin in hot butter and cook, turning, until browned on all sides, 7 to 10 minutes. Transfer tenderloin to the prepared baking dish, reserving drippings in skillet.
- Bake in the preheated oven until pork is no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Place the skillet with reserved drippings over medium-high heat. Pour in white wine and bouillon, bring to a simmer, reduce heat to low, and add cream; stir until sauce thickens slightly, about 5 minutes. Pour sauce over tenderloin.
Nutrition Facts : Calories 635.7 calories, Carbohydrate 4.7 g, Cholesterol 205.3 mg, Fat 52.1 g, Fiber 0.7 g, Protein 30.5 g, SaturatedFat 30 g, Sodium 646.5 mg, Sugar 0.8 g
STUFFED PORK TENDERLOIN WITH CILANTRO LIME PESTO
Cilantro, also known as coriander, is a signature spice in Mexican cooking. In this recipe it combines with lime to add zing to pork tenderloin, a sensational main dish for an elegant dinner.
Provided by Allrecipes Member
Time 1h30m
Yield 4
Number Of Ingredients 9
Steps:
- 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 jalapenos in food processor or blender container; 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.
Nutrition Facts : Calories 340.3 calories, Carbohydrate 5.1 g, Cholesterol 123.1 mg, Fat 17.3 g, Fiber 0.5 g, Protein 39.4 g, SaturatedFat 5.6 g, Sodium 437.1 mg, Sugar 1.1 g
STUFFED PORK TENDERLOIN
Make and share this Stuffed Pork Tenderloin recipe from Food.com.
Provided by CountryLady
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Create a cavity through the tenderloin using a sharp thin bladed knife, enlarge it with fingers and set aside.
- Sauté the leeks in a little butter and oil until tender, set aside to cool.
- It must be cool or it will melt the cheese.
- In a bowl, mix the leeks, the chopped radicchio and the cheese.
- Fill the cavity of the tenderloin from both ends with the stuffing.
- Close the ends with a slice of prosciutto.
- Tie with a string at each end.
- Sauté in a pan until golden brown and finish in a preheated oven at 450°F for 15 - 20 minutes.
- Remove from the oven and set aside.
- Boil the tomato sauce and add the cream, cook until creamy and slightly dense.
- Slice the tenderloins in medallions and arrange on a platter.
- Drizzle some to the sauce around it and serve.
More about "stuffed pork tenderloin with cilantro lime pesto food"
GRILLED PORK TENDERLOIN WITH CILANTRO PESTO #SUNDAYSUPPER ...
From cookingchatfood.com
PORK TENDERLOIN WITH CILANTRO-LIME PESTO - BIGOVEN
From bigoven.com
MEXICAN STUFFED PORK TENDERLOIN WITH CILANTRO LIME PESTO ...
From oyetimes.com
WWW.ALLRECIPES.COM
PESTO STUFFED PORK TENDERLOIN RECIPES
From tfrecipes.com
STUFFED PORK TENDERLOIN WITH CILANTRO LIME PESTO
From tfrecipes.com
PORK TENDERLOIN WITH CILANTRO LIME PESTO RECIPES
From tfrecipes.com
CILANTRO PESTO-STUFFED PORK TENDERLOIN WITH SUMMER ...
From fooddiez.com
STUFFED PORK TENDERLOIN WITH CILANTRO LIME PESTO RECIPE ...
From cooksrecipes.com
PORK TENDERLOIN WITH CILANTRO-LIME PESTO RECIPE ...
From cooksrecipes.com
CILANTRO LIME PORK TENDERLOIN RECIPES
From tfrecipes.com
PORK LOIN STUFFED WITH PESTO - ALL INFORMATION ABOUT ...
From therecipes.info
FISHER NUTS | RECIPE | PESTO STUFFED PORK TENDERLOIN
From fishernuts.com
RECIPE: PORK TENDERLOIN WITH CILANTRO-LIME PESTO ...
From recipelink.com
STUFFED PORK ROASTS AND TENDERLOIN RECIPES - COOKSRECIPES.COM
From cooksrecipes.com
STUFFED PORK TENDERLOIN WITH CILANTRO LIME PESTO RECIPE ...
From pinterest.ca
STUFFED PORK TENDERLOIN WITH CILANTRO LIME PESTO RECIPE ...
From pinterest.com.au
GRILLED CILANTRO LIME PORK TENDERLOIN - WHOLESOMELICIOUS
From wholesomelicious.com
PORK LOIN STUFFED WITH PESTO AND PROSCIUTTO - FOOD & WINE
From foodandwine.com
STUFFED PORK TENDERLOIN WITH CILANTRO LIME PESTO RECIPE ...
From pinterest.com
STUFFED PORK TENDERLOIN WITH CILANTRO LIME PESTO
From crecipe.com
STUFFED PORK TENDERLOIN WITH CILANTRO LIME PESTO RECIPE ...
From pinterest.com
STUFFED PORK TENDERLOIN WITH CILANTRO LIME PESTO RECIPE
From crecipe.com
STUFFED PORK TENDERLOIN WITH CILANTRO LIME PESTO RECIPE ...
From pinterest.co.uk
PORK TENDERLOIN STUFFED WITH PESTO RECIPES
From tfrecipes.com
PORK TENDERLOIN WITH CILANTRO-LIME PESTO RECIPE: HOW TO ...
From stage.tasteofhome.com
STUFFED PORK TENDERLOIN WITH CILANTRO LIME PESTO RECIPE ...
From pinterest.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love