Cilantro Pesto-Stuffed Pork Tenderloin With Summer Succotash

See full recipe on: Serious Eats


For the pesto:
1 cup cilantro leaves, plus 1 1/2 tablespoons chopped cilantro, divided
1/4 cup lightly packed parsley leaves
4 medium cloves garlic, chopped, divided
2 tablespoons pine nuts, lightly toasted
2 tablespoons juice from 1 lemon
1/4 cup grated parmesan cheese
Kosher salt and freshly ground black pepper
1/2 cup, plus 2 tablespoons olive oil, divided
1 tablespoon water
For the pork:
2 pounds pork tenderloin, trimmed of fat
1/2 cup shredded pepper jack cheese
For the succotash:
1 small red onion, finely chopped (about 1 cup)
Fresh kernels from four ears of corn (about 2 cups)
16 ounces shelled, fresh or frozen edamame
2 medium tomatoes, coarsely chopped
1 1/2 tablespoons chopped, fresh basil
1 tablespoon fresh juice from 1 lime

Nutrition 4 servings

Per Serving % Daily Value
Calories 935
Fat 58g 89%
Carbs 38g 12%
Protein 69g 139%
Fiber 9g 39%
Cholesterol 169mg 56%
Sodium 355mg 14%


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