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Pork with Corn-Cilantro Georgia Pecan Pesto



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1 lb. pork tenderloin, all visible fat removed
0.75 cup of Corn-Cilantro Pesto Magnifying_glass
1.0 cup of Tomato Sauce For Pork with Corn Cilantro Georgia Pecan Pesto Magnifying_glass


  1. 1
    Preheat oven to 425°F.
  2. 2
    Butterfly the tenderloin by cutting it lengthwise almost in half. Lay out flat. Cover meat with plastic wrap. Use the flat end of a meat mallet to pound meat to a 1/4-inch thickness.
  3. 3
    Spread 1/4 cup pesto over cut surface of tenderloin. Roll up tenderloin from one of the short ends and tie in several places with string to secure. (Can be wrapped in plastic wrap at this point and stored in the refrigerator for 4-6 hours before cooking).
  4. 4
    Place tenderloin on prepared rack in broiler pan. Roast, uncovered, for 20 minutes, then turn tenderloin over and roast 10 - 20 minutes, or until a meat thermometer registers 160°F. Remove from oven and let stand 5 minutes.
  5. 5
    Cut pork into medallions and serve with sauce.


Nutrient analysis (per serving): Calories 207; Protein 26 g; Carbohydrates 8 g; Cholesterol 69 mg; Total Fat 7 g; Saturated Fat 2 g; Polyunsaturated Fat 1 g; Monounsaturated Fat 3.5 g; Fiber 1 g; Sodium 301 mg.

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preparation methods
cuisines North & South American, Southwestern & Tex Mex
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