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Pork Tenderloin with Pepita Pesto


Pork Tenderloin with Pepita Pesto

Prep time: 15 minutes plus standing

Cook time: 20 minutes

Serves: 4

  • 1¼ pounds Smithfield Prime Fresh Pork Tenderloin, fat trimmed
  • 1  tablespoon olive oil
  • ¼ cup raw pepitas
  • 2 garlic cloves
  • ¼ small onion, coarsely chopped
  • ½ cup less-sodium chicken broth
  • 3 tablespoons fresh cilantro leaves
  • ½ teaspoon ground cumin



  1. Preheat oven to 400°. Sprinkle pork with ½ teaspoon each kosher salt and pepper. Place roasting pan over medium-high heat; add 2½ teaspoons oil and pork. Cook 5 minutes, turning to brown all sides.
  2. Place pan with pork in oven: roast 20 minutes or until internal temperature of pork reaches 145°. Transfer pork to cutting board; loosely cover with foil. Let stand 15 minutes before slicing.
  3. In large skillet, toast pepitas over medium heat 5 minutes or until lightly browned, stirring frequently; transfer to plate to cool.
  4. In food processor, purée garlic, onion, broth, pepitas, cilantro, cumin, remaining ½ teaspoon oil and ¼ teaspoon kosher salt. Slice pork and serve with pesto.

Per serving: 232 Calories, 11g Fat, 3g Saturated Fat, 76mg Cholesterol, 492mg Sodium, 2g Carbohydrates, 1g Fiber, 1g Sugars, 0g Added Sugars, 30g Protein

Make it a meal: Serve with sliced whole grain baguette and a side salad of shaved asparagus with a lemon vinaigrette sprinkled with shredded Parmesan cheese, chopped pistachios and chopped fresh chives.

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