Pork with Corn Cilantro Pesto

Serve With: 1/2 cup cooked brown rice

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat oven to 425 degrees. Lightly spray shallow roasting pan with a wire rack with vegetable oil spray.

Step 2

2. In a food processor, blend cilantro, parsley, Parmesan, corn, shallots, lime juice, garlic and salt until well combined, scraping the sides occasionally.

Step 3

3. With the machine running, gradually pour in oil. Process until well combined. If pesto is thicker than desired, add additional lime juice to desired consistency.

Step 4

4. Cut tenderloin lengthwise almost in half. Lay meat flat between two pieces of plastic wrap. Using the smooth side of a meat mallet, lightly pound the port to 1/4inch thickness.

Step 5

5. Spread 1/4 cup pesto over the cut surface of the tenderloin. Roll tenderloin from one of the short ends; tie in several places with kitchen string to secure the roll. Put tenderloin on the prepared rack in pan.

Step 6

6. Bake uncovered for 20 minutes. Turn tenderloin over. Bake for 10 to 20 minutes, or until meat thermometer registers an internal temperature of 160 degrees. Remove from oven; let stand for 5 minutes.

Step 7

7. Meanwhile, heat a medium saucepan over medium-low heat. Remove from heat and lightly spray with vegetable oil spray. Return pan to heat and cook the onion and garlic for 5 minutes, or until tender.

Step 8

8. Stir in remaining sauce ingredients. Bring to a boil over high heat. Reduce heat and simmer, uncovered, for 5 minutes, or until sauce reaches the desired consistency.

Step 9

9. Slice pork into medallions. Serve with sauce.