Pork Tenderloin With Cilantro-Lime Pesto

• 1/4 cup chopped green onions
• 2 tablespoons minced fresh gingerroot
• 2 tablespoons lime juice
• 2 tablespoons orange juice
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh cilantro
• 1 teaspoon chopped seeded jalapeno pepper
• 1/2 teaspoon pepper
• 2 tablespoons olive oil
• 2 pork tenderloins (1 pound each)
• 1/2 cup shredded pepper Jack cheese
• 1/4 cup sunflower kernels, toasted and chopped
• 1/2 cup crumbled cooked bacon

1. In a small food processor, combine the first eight ingredients; cover and process until blended. While processing, gradually add oil in a steady stream.
2. Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness.
3. Remove plastic wrap; spread a fourth of the pesto mixture over each tenderloin. Sprinkle each with the cheese, sunflower kernels and bacon. Close tenderloins; tie at 1-1/2-in. to 2-in. intervals with kitchen string and secure ends with toothpicks. Spread remaining pesto over tenderloins. Cover and refrigerate for several hours or overnight.
4. Place tenderloins on a rack in a shallow baking pan. Bake at 425u0b0 for 25-30 minutes or until a thermometer reads 160u0b0. Cover and let stand for 10 minutes before slicing.

green onions, fresh gingerroot, lime juice, orange juice, garlic, fresh cilantro, pepper, pepper, olive oil, pork, shredded pepper, sunflower kernels, bacon

Taken from www.tasteofhome.com/recipes/pork-tenderloin-with-cilantro-lime-pesto/ (may not work)