Cilantro Pesto-Stuffed Pork Tenderloin With Summer Succotash

Name: Cilantro Pesto-Stuffed Pork Tenderloin With Summer Succotash
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Southern
Ingredients: 237 milliliters cilantro leaves, plus 1 1/2 tablespoons chopped cilantro, divided; 473 milliliters Fresh kernels from four ears of corn (about; 454 grams shelled, fresh or frozen edamame; 2 Tbsps chopped, fresh basil; 4 medium cloves garlic, chopped, divided; 4 servings Kosher salt and freshly ground black pepper; 907 grams pork tenderloin, trimmed of fat; 2 Tbsps juice from 1 lemon; 1 Tbsp fresh juice from 1 lime; 118 milliliters plus 2 tablespoons olive oil, divided; 59 milliliters grated Parmesan cheese; 59 milliliters lightly packed parsley leaves; 118 milliliters shredded pepper jack cheese; 2 Tbsps pine nuts, lightly toasted; 237 milliliters small red onion, finely chopped (about; 2 mediums tomatoes, coarsely chopped; 1 Tbsp water

Cilantro Pesto-Stuffed Pork Tenderloin With Summer Succotash might be just the Southern recipe you are searching for. For $4.89 per serving, you get a main course that serves 4. One serving contains 819 calories, 70g of protein, and 48g of fat. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have juice from 1 lime, lightly parsley leaves, pine nuts, and a few other ingredients on hand, you can make it. To use up the tomatoes you could follow this main course with the Pink Peony Popcorn Balls as a dessert. It is a good option if you're following a gluten free diet.

Instructions

Place 1 cup cilantro, parsley and two cloves garlic in a food processor fitted with a metal blade. Pulse until it forms a coarse paste. With the processor running, add the pine nuts, lemon juice, Parmesan, 1/2 teaspoon salt and and 1/2 teaspoon pepper. Slowly drizzle in olive oil and water. Process until smooth, stopping to scrape pesto from the sides, if necessary. Season to taste with more salt and pepper. Reserve half of pesto and refrigerate the rest for later use.

Ingredients you will need

Salt And Pepper

Whole Garlic Cloves

Lemon Juice

Olive Oil

Pine Nuts

Cilantro

Parmesan

Parsley

Pepper

Pesto

Water

Salt

Equipment you will use

Food Processor

Adjust oven rack to lower-middle position and preheat oven to 375°F.

Equipment you will use

Oven

Remove pork tenderloin from the refrigerator one hour before you’re ready to cook.

Ingredients you will need

Pork Tenderloin

Cut meat almost in half, lengthwise. Open meat like a book and place between two sheets of wax paper. Using a meat mallet or rolling pin, pound to 1/2-inch thickness.

Ingredients you will need

Meat

Equipment you will use

Meat Tenderizer

Rolling Pin

Wax Paper

Spread with the reserved pesto. Top with cheese.

Ingredients you will need

Cheese

Spread

Pesto

Roll up meat and secure at 1/2-inch intervals with kitchen twine. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Meat

Roll

Equipment you will use

Kitchen Twine

Place in roasting pan seam-side up and drizzle with 1/2 tablespoon olive oil. Roast the pork in the oven until it reaches an internal temperature of 145°F, about 35 minutes.

Ingredients you will need

Olive Oil

Pork

Equipment you will use

Roasting Pan

Oven

Remove pork from oven, tent with foil and allow to rest for 10 minutes.

Ingredients you will need

Pork

Equipment you will use

Aluminum Foil

Oven

While pork is roasting, heat remaining 1 1/2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.

Ingredients you will need

Olive Oil

Pork

Equipment you will use

Frying Pan

Add onion and sauté until slightly softened, about 4 minutes.

Ingredients you will need

Onion

Add corn, edamame and remaining two cloves of garlic. Sauté for three minutes before adding tomatoes. Cook, stirring often, until tomatoes start to break down, about two minutes more.

Ingredients you will need

Tomato

Edamame

Clove

Garlic

Corn

Remove from heat. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Add basil, remaining 1 1/2 tablespoons cilantro and lime juice. Stir to combine.

Ingredients you will need

Lime Juice

Cilantro

Basil

Cut and discard string from pork. Slice meat into medallions and serve with remaining pesto and succotash.

Ingredients you will need

Pesto

Meat

Pork

Equipment

Ingredients

Servings:

237milliliters

cilantro leaves, plus 1 1/2 tablespoons chopped cilantro, divided 473milliliters

Fresh kernels from four ears of corn (about 454grams

shelled, fresh or frozen edamame 2Tbsps

chopped, fresh basil 4medium cloves

garlic, chopped, divided 4servings

Kosher salt and freshly ground black pepper 907grams

pork tenderloin, trimmed of fat 2Tbsps

juice from 1 lemon 1Tbsp

fresh juice from 1 lime 118milliliters

plus 2 tablespoons olive oil, divided 59milliliters

grated Parmesan cheese 59milliliters

lightly packed parsley leaves 118milliliters

shredded pepper jack cheese 2Tbsps

pine nuts, lightly toasted 237milliliters

small red onion, finely chopped (about 2mediums

tomatoes, coarsely chopped 1Tbsp

water

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern on the menu? Try pairing with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Selbach Oster Zeltinger Himmelreich Riesling Kabinett Halbtrocken with a 4 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.