Photo: Texas Style Pesto with Pork Tenderloin and Spanish Rice Recipe
Ingredients
Pesto:
- 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
Spanish rice:
- 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
Directions
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
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By wolc3482
on April 06, 2013
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Made this tonight. The pesto needs something. Perhaps it calls for too much lime as it is a bit more limey than preferred. My advice, start with adding a little of the lime juice, then adjust according to taste. The lime waters down the pesto a bit.
By ERoark
on May 26, 2011
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I have not made this yet but I am reading the recipe. It does not tell me to marinate or season the pork. Do I marinate the pork in the pesto? Do I season the pork at all? Thank you
(I ranked this dish a 5 - even though I have not made it yet - because its average was a 5 and I did not want to hurt its rating
By laurenamaro
Phoenix, AZ
on January 13, 2011
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I made this with my husband last week, and we fell in love! The pesto is delicious, and would make an excellent salsa with some tomatillo and avocado thrown in to any leftover. The proportions are mostly great. My one recommendation would be to salt and pepper the pork nicely, but don't over season it (that is, don't use a meat rub or anything like that, or it will take away from the general awesomeness of the pesto. The rice needed quite a bit more chicken stock than called for, so I adjusted as I went.
Read all 14 reviews