36
Submitted by Chef Luis Aguilar
"Cilantro, also known as coriander, is a signature spice in Mexican cooking. In this recipe it combines with lime to add zing to pork tenderloin, a sensational main dish for an elegant dinner."
photo by alenafoodphoto 
- Ready In:
- 1hr 35mins
- Ingredients:
- 9
- Serves:
-
4
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ingredients
- 1 1⁄2 lbs pork tenderloin
- 3 garlic cloves, minced
- 1⁄2 onion, cut into chunks
- 1⁄2 cup loosely packed chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 teaspoon diced jalapeno
- 2 tablespoons corn oil
- 1⁄2 cup shredded monterey jack cheese
- green chile picante sauce
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directions
- PREHEAT oven to 400°F.
- CUT tenderloin lengthwise almost in half.
- Open; lay flat between two pieces of waxed paper.
- Pound with meat mallet or rolling pin to 1/2-inch thickness.
- PLACE garlic, onion, cilantro, lime juice and jalapenos in food processor or blender container; cover.
- Process until coarsely chopped.
- Process, while slowly adding corn oil, for 10-15 seconds or until mixture is slightly smooth.
- Spread half of cilantro mixture over tenderloin; top with cheese.
- Roll up; secure with string.
- Spread remaining cilantro mixture over top.
- Place on rack in roasting pan.
- BAKE for 55-60 minutes or until internal temperature of 170 F is reached.
- Cool for 5 minutes.
- Remove string; slice.
- Serve with picante sauce.
Questions & Replies
-
Did anyoneput this on the grill? The BGE makes primo tenderloin.
garyd1952
-
Can we find out who made that rice and get that recipe?
ginabrew_12589824
-
Is it okay to prepare to the cooking stage a day early? Concern over lime juice precooking the pork.
Sandra Y.
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Reviews
-
This is one of the best, most flavorful pork recipes that I have ever made. My husband still raves about how good this was.
Sandy Curtis
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This recipe is just "okay". The first glaring issue I had with it was the direction to cook the pork to a temperature of 170 degrees. Way too overdone at that temp. Tenderloin should be pulled at a temp no higher than 135 and allowed to rest to 140. A lot of fussy work for an "okay" result. Probably won't be making this again.
CaribbeanQueen
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Amazing dish. I made it into stuffed pork chops. I cooked them on a pan for approx 15 min. I used cheddar instead of Monterey Jack. This is a keeper for sure.
Deantini
-
Excellent way to stuff a pork tenderloin. The directions were very clear and accurate. Delicious flavour - I used a serrano chile instead of Jalapeno and deglazed the pan with some reduced wine/shallot sauce and poured that on top of the tenderloin before serving.
Jangomango
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This was hands down the best pork tenderloin I have ever had. My husband did not change a thing, we devoured it. It would also be great for stuffed chicken breast.
kimk6705
see 31 more reviews
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Tweaks
-
My family loved this recipe. I doubled the pesto recipe as suggested in another review (but still only used half of an onion), and I used cojita cheese instead of monterey jack. I used Merzetta Express Jarred Tamed Jalapenos rather than fresh to make it less spicy for the kids, but also retain the jalapeno flavoring. I also added more shredded cojita cheese to the top w/ remaining pesto and more slice jalapenos for garnish. Made the presentation great!
jhigdon
-
Very good, and there were no leftovers! Next time, though, I think I'll make it the same way except substitute a mixture of sauteed and drained mushrooms and spinach for the cheese to give it a little more solidity.The sauce was awesome! Wish I had quadrupled the recipe for it! I could drink the stuff! Great recipe! Thanks!
jilkat25
-
Amazingly simple and fabulous flavor. The instructions were clear and easy to follow. I did substitute olive oil for the corn oil, and the flavor was not comprimised. I served it with Simple Mexican Rice (recipe# 41167, by PanNan) and we were thoroughly impressed. Thank you!
canarygirl
-
Excellent way to stuff a pork tenderloin. The directions were very clear and accurate. Delicious flavour - I used a serrano chile instead of Jalapeno and deglazed the pan with some reduced wine/shallot sauce and poured that on top of the tenderloin before serving.
Jangomango
RECIPE SUBMITTED BY
Chef Luis Aguilar
Minneapolis, Minnesota
- 1 Follower
- 6 Recipes
Executive chef and co-owner of Chef Luis International, Inc.,The Dancing Gourmet, Minnesota's premier NUEVO LATINO CATERER, was born in St. Paul, MN to Mexican parents and moved to Minneapolis in his early childhood. After high school he moved to South Florida to pursue a career in ballroom and latin dancing.The critically acclaimed "Warehouse District" is where Chef Luis set the Mpls restaurant scene on fire with his innovative hot sauces, "Backdraft & Tropical Fire" and now his approach to Latin Cuisine...Latin cuisine occupies one of the first places among the world gastronomies, due to its exceptional richness and the enormous variety of its ingredients. Its originality is closely linked to Mexico’s history, for it is the result of the merging of two great cultures --the Mesoamerican and the Spanish-- and constitutes a splendid manifestation of the Latinos’ temperament and creativity.Now the "MINNEAPOLIS LATIN" is blazing a trail with his cuisine in Catering to Mpls & St. Paul. Opened since February 1997, and at the Officers' Club Chef Luis already has the critics raving. An endless source of energy, he is working on a dual language cookbook for his style of cuisine.Click on the link below for his interview with an author/screenwriterhttp://www.prweb.com/releases/2004/2/prweb106570.htm
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