- 2 cups fresh cilantro leaves
- 1 tablespoon finely chopped jalapeno pepper
- 1/4 cup toasted pecans
- 2 cloves garlic, peeled
- 1/4 cup lime juice
- 1/2 cup grated Parmesan
- Salt and freshly ground black pepper
- 1/2 cup canola oil
- 1 teaspoon olive oil
- 1/2 cup diced onions
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1 tablespoon chopped garlic
- 3 cups chicken stock
- 2 cups basmati rice
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons chopped fresh cilantro leaves, for garnish
- 4 (8-ounce) pork tenderloins
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.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results