Stuffed Pork Tenderloin with Cilantro-Lime Pesto



1 to 1 1/2 pounds pork tenderloin
3 large cloves , peeled
1/2 onion, cut into chunks
1/2 cup lightly packed fresh cilantro
2 tablespoons lime juice
1 teaspoon diced Jalapeños
2 tablespoons corn oil
1/2 cup (2 oz.) shredded Monterey Jack cheese or crumbled Cotija cheese
Salsa

1. PREHEAT oven to 400º 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.
2. Place garlic, onion, cilantro, lime juice and jalapeños in food processor or blender; cover. Process until coarsely chopped. Process, while slowly adding corn oil, for 10 to 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.
3. BAKE for 55 to 60 minutes or until internal temperature of 170º F. is reached. Cool for 5 minutes. Remove string; slice. Serve with salsa.

4 servings