Pork Tenderloin With Cilantro-Lime Pesto

• 1 1/2 pounds pork tenderloin
• 1 tablespoon garlic minced
• 2 tablespoons fresh ginger root minced
• 1/4 cup green onions minced
• 1 tablespoon cilantro minced
• 1 teaspoon jalapeno chiles minced
• 1/2 teaspoon black pepper
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1/2 cup cheese jalapeno, grated
• 1/4 cup pine nuts toasted

1. Cut tenderloin lengthwise almost in half. Lay out flat. Chill. Combine next seven ingredients in food processor, puree. Add olive oil slowly until mixture thickens. Spread half of mixture over tenderloin. Spread grated cheese over pesto. Reform tenderloin and tie to secure. Spread remaining pesto over tenderloin. Chill for several hours.
2. Preheat oven to 400 degrees F. Place tenderloin on a rack in a shallow baking pan and roast 20 minutes until internal temperature on a thermometer reads 145 degrees F. Remove from oven, cover and keep warm. Let rest for 10 minutes; reserving all juices.
3. Remove string from tenderloin, cut into eight slices. Arrange on plates. Pour any warm juices over slice. Sprinkle with toasted pine nuts to serve.

pork tenderloin, garlic, fresh ginger root, green onions, cilantro, jalapeno chiles, black pepper, lime juice, olive oil, cheese, nuts

Taken from www.yummly.com/recipe/Pork-Tenderloin-with-Cilantro-Lime-Pesto-2249140 (may not work)