Roasted Pork Tenderloin with Cilantro Pesto
This pork tenderloin is great for entertaining but easy enough to make on a weeknight. Brining the meat will keep it moist and juicy, and the cilantro pesto adds a burst of pure flavor to take the dish to the next level.
4-5 Servings
45 Minutes
Ingredients:
4 cups lukewarm water
4 tablespoons kosher salt
1/2 teaspoon black peppercorns
1 or 2 pork tenderloins, about 2 pounds total
1/4 cup olive oil
Cilantro Pesto:
1 bunch cilantro, chopped
1/2 cup slivered almonds, toasted
Zest of 1 lime
1 jalapeno pepper, seeds removed
4 tablespoons lime juice, about 2 limes
1/4 cup vegetable oil
1/4 cup water
Method:
Combine the water, salt and pepper corns in a large container. Whisk until the salt is completely dissolved. Submerge the tenderloin in the brine and cover with plastic wrap or a lid. Refrigerate for at least 8 hours, or overnight.
Heat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper. Remove the tenderloin from the brine, pick off and discard any pepper corns and pat completely dry with paper towels. Allow the tenderloin to come to room temperature, about 15 minutes.
Add olive oil to a large skillet over medium-high heat. When hot, add the tenderloin and brown on all sides, about 3 to 5 minutes per side.
Transfer the tenderloin to the baking sheet and roast until its juices run clear or a meat thermometer inserted into the thickest point reads 140 degrees F (15 to 20 minutes).
While the tenderloin is roasting, make the cilantro pesto. Place the toasted almonds in a food processor. Pulse 4-6 times until almonds are crumbs. Add cilantro, lime zest, lime juice and jalapeno, pulse to combine. Turn on the food processor, and slowly pour in the oil while the food processor is running. If the pesto is too thick you can thin it with water.
Remove the pork from the oven, cover it loosely with foil, and let it rest for 10 minutes. Cut into slices and serve with the pesto.