AuthorMike EgrieCategory, DifficultyIntermediate
Pork Tenderloin with Pepita Pesto
Yields4 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins
 1 ¼ lbs Smithfield Prime fresh pork tenderloin, fat trimmed
 1 tbsp olive oil
 ¼ cup raw pepitas
 2 garlic cloves
 ¼ small onion, coarsely chopped
 ½ cup less-sodium chicken broth
 3 tbsp fresh cilantro leaves
 ½ tsp 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.

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.

Ingredients

 1 ¼ lbs Smithfield Prime fresh pork tenderloin, fat trimmed
 1 tbsp olive oil
 ¼ cup raw pepitas
 2 garlic cloves
 ¼ small onion, coarsely chopped
 ½ cup less-sodium chicken broth
 3 tbsp fresh cilantro leaves
 ½ tsp ground cumin

Directions

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.

Pork Tenderloin with Pepita Pesto
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