Pork Tenderloin with Texas Pesto and Spanish Rice

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 1062, total fat 48 G., saturated fats 9 G., proteins 64 G., carbohydrates 90 G., fiber 4 G., cholesterol 158 mg, sodium 1489 mg, sugar 6 G.

Make homemade pesto with cilantro, jalapeños, and pecans. All these ingredients are traditional to Texas cuisine and give the sauce a unique flavor. Spicy and refreshing, it pairs perfectly with grilled pork tenderloin. Serve with Spanish-style sweet pepper rice.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pesto

2 cups fresh cilantro leaves
1 tablespoon finely chopped jalapeño pepper
1/4 cup toasted pecans
2 cloves garlic, peeled
1/4 cup lime juice
0.5 tbsp. grated parmesan
0.5 cup rapeseed oil (canola)

Spanish rice

1 teaspoon olive oil
0.5 cup diced onion
0.5 cup diced red bell pepper
0.5 cup diced green bell pepper
1 tbsp. minced garlic
3 cups chicken broth
2 tbsp. basmati rice
1 teaspoon of salt
1/4 tsp black pepper
2 tsp chopped fresh coriander leaves, for serving
4 pork tenderloins weighing 220 g each.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork tenderloin, rice, sweet pepper, pesto sauce, Parmesan cheese, lime juice, cilantro

Cooking the dish according to the recipe:

Prepare the pesto by combining all ingredients in a food processor and blending thoroughly. Set aside until ready to serve.
To make Spanish rice, heat olive oil in a large saucepan over medium heat. Sauté the onion, bell pepper, and garlic for about 5 minutes. Add the chicken broth and rice to the pan and stir gently. Bring to a boil, reduce heat, and simmer for 20 minutes. Season with salt and pepper to taste.

Preheat oven to 175°C.
In a hot skillet, sear all the pork tenderloins until crispy and seal in the juices, then bake in the oven for 30-45 minutes. When the meat is done, slice it across the grain and serve.
Place a spoonful of rice on a plate, top with slices of pork tenderloin, and drizzle with pesto sauce. Sprinkle with cilantro.

Categories:

recipe / Calorie content of prepared meals / Food processor / Summer dishes / Main courses / Cereals, legumes / Meat / Vegetables and mushrooms / Food Network - recipes / American cuisine