From Above & Beyond Parsley...Food for the Senses," in cooperation with your Daily Inbox Newsletter.


  • 1 (1-1/2 pound) pork tenderloin
  • 1/2 cup grated jalapeno cheese
  • 1/4 cup toasted pine nuts, to garnish


  • 1/2 cup white wine
  • 2 cloves garlic, minced
  • 1 Tablespoon olive oil


  • 4 cloves garlic, minced
  • 3 Tablespoons minced fresh ginger
  • 3/4 cup minced scallions (tops included)
  • 3 Tablespoons minced cilantro
  • 1 Tablespoon minced jalapeno pepper
  • 6 Tablespoons fresh lime juice
  • 6 Tablespoons olive oil


For marinade:
  Combine all marinade ingredients and set aside.  Cut tenderloin lengthwise, almost in half, and lay out flat in a glass baking dish.  Top with marinade, cover and refrigerate overnight.

For pesto:  In a food processor or blender, combine garlic, ginger, scallions, cilantro, jalapeno, lime juice and olive oil and puree.  Slowly add olive oil until mixture thickens.

Remove from marinade and spread half of pesto mixture over tenderloin.  Sprinkle grated cheese over pesto.  Reform tenderloin and tie with kitchen twine to secure.  Spread remaining pesto over tenderloin and chill for several hours.

Preheat oven to 400 degrees.  Place tenderloin on a rack and bake until firm (about 25 minutes).  Remove from oven and cover to keep warm.  Reserve all juices.  Remove string and cut tenderloin into slices.  Fan slices on a platter.  Top with warm juices and sprinkle with toasted pine nuts.

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