Click on a category to see more recipes in this category
Ingredients
1 1/4 Pounds pork tenderloin
3 Large garlic cloves, peeled
1/2 Onion, cut into chunks
8 Tablespoons lightly packed fresh cilantro
2 Tablespoons lime juice
1 Teaspoon ORTEGA� Diced Jalape�os
2 Tablespoons corn oil
8 Tablespoons shredded Monterey Jack cheese or crumbled Cotija cheese
Ortega green chile picante sauce
Instructions
Preheat oven to 400�F. Cup tenderloin lengthwise almost in half. Open; lay flat between two pieces of waxed paper. Pound with meat mallet or rolling pin to 1/2" thickness. Place garlic, onion, cilantro, lime juice and jalape�os in food processor or blender container; 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. BAKE for 55 to 60 minutes or until internal temperature of 170�F. is reached. Cool for 5 minutes. Remove string; slice. Serve with picante sauce.