Cilantro Pesto-Stuffed Pork Tenderloin With Summer Succotash
Forget going out to eat or ordering takeout every time you crave Southern food. Try making Cilantro Pesto-Stuffed Pork Tenderloin With Summer Succotash at home. For $5.01 per serving, this recipe covers 57% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 834 calories, 70g of protein, and 48g of fat each. From preparation to the plate, this recipe takes roughly 1 hour. It will be a hit at your The Fourth Of July event. 130 people were impressed by this recipe. It works well as an expensive main course. This recipe from Serious Eats requires lean pork tenderloin, lime juice, edamame, and parsley leaves. It is a good option if you're following a gluten free diet. With a spoonacular score of 99%, this dish is awesome. If you like this recipe, take a look at these similar recipes: Stuffed Pork Tenderloin With Cilantro Lime Pesto, Pork Tenderloin with Cilantro-Lime Pesto, and Spinach, Pesto, and Feta-Stuffed Pork Tenderloin with Chunky Tomato Sauce.
Servings: 4
Ingredients:
1 cup cilantro leaves, plus 1 1/2 tablespoons chopped cilantro, divided
Fresh kernels from four ears of corn (about 2 cups)
16 ounces shelled, fresh or frozen edamame
1 1/2 tablespoons chopped, fresh basil
4 medium cloves garlic, chopped, divided
Kosher salt and freshly ground black pepper
2 pounds pork tenderloin, trimmed of fat
2 tablespoons juice from 1 lemon
1 tablespoon fresh juice from 1 lime
1/2 cup, plus 2 tablespoons olive oil, divided
1/4 cup grated Parmesan cheese
1/4 cup lightly packed parsley leaves
1/2 cup shredded pepper jack cheese
2 tablespoons pine nuts, lightly toasted
1 small red onion, finely chopped (about 1 cup)
2 medium tomatoes, coarsely chopped
1 tablespoon water
Equipment:
food processor
oven
meat tenderizer
rolling pin
wax paper
kitchen twine
roasting pan
aluminum foil
frying pan
Cooking instruction summary:
Procedures 1 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. 2 Adjust oven rack to lower-middle position and preheat oven to 375°F. 3 Remove pork tenderloin from the refrigerator one hour before you’re ready to cook. 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. Spread with the reserved pesto. Top with cheese. Roll up meat and secure at 1/2-inch intervals with kitchen twine. Season with salt and pepper. 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. Remove pork from oven, tent with foil and allow to rest for 10 minutes. 4 While pork is roasting, heat remaining 1 1/2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add onion and sauté until slightly softened, about 4 minutes. 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. Remove from heat. Season to taste with salt and pepper. Add basil, remaining 1 1/2 tablespoons cilantro and lime juice. Stir to combine. 5 Cut and discard string from pork. Slice meat into medallions and serve with remaining pesto and succotash.
Step by step:
1. 1
2. 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.
3. 2
4. Adjust oven rack to lower-middle position and preheat oven to 375°F.
5. 3
6. Remove pork tenderloin from the refrigerator one hour before you’re ready to cook.
7. 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.
8. Spread with the reserved pesto. Top with cheese.
9. Roll up meat and secure at 1/2-inch intervals with kitchen twine. Season with salt and pepper.
10. 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.
11. Remove pork from oven, tent with foil and allow to rest for 10 minutes.
12. 4
13. While pork is roasting, heat remaining 1 1/2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
14. Add onion and sauté until slightly softened, about 4 minutes.
15. 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.
16. Remove from heat. Season to taste with salt and pepper.
17. Add basil, remaining 1 1/2 tablespoons cilantro and lime juice. Stir to combine.
18. 5
19. Cut and discard string from pork. Slice meat into medallions and serve with remaining pesto and succotash.
Nutrition Information:
covered percent of daily need
