When I was in Coronado visiting my aunt and uncle in February, my aunt made us this meal our last night in town. The meal was fresh and full of flavor and I just had to have the recipes! My husband isn't a huge fan of pork tenderloin, but I knew he'd love this... Sure enough, I was right!
2 cups fresh cilantro leaves
1 tablespoon finely chopped jalapeno
1/4 cup toasted pecans
2 cloves garlic, peeled
1/4 cup lime juice
1/2 cup grated Parmesan
Salt and freshly ground black pepper
1/2 cup canola oil
1 teaspoon olive oil
1/2 cup diced red onion
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 tablespoon chopped garlic
3 cups chicken stock
2 cups brown rice
1 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons chopped fresh cilantro leaves, for garnish
2 pounds pork tenderloin
Prepare the pesto by combining all of the ingredients in a food processor and blending well. Set aside until ready to use.
To prepare the Spanish rice, heat the olive oil in a large pot over medium heat. Saute the onions, bell peppers, and garlic, and cook for approximately 5 minutes. Add the chicken stock and rice to the pot and stir gently. Bring the liquid to a boil, reduce heat and simmer for 30-40 minutes, or until all liquid is absorbed. Season with salt and pepper.
Preheat the oven to 350 degrees F.
In a hot oven-proof skillet, sear the pork tenderloin to seal in the juices and finish cooking in the oven for 30 to 45 minutes. When ready, slice against grain of meat and serve.
To plate, place a spoonful of the rice on a plate, top with slices of pork tenderloin, and drizzle some of the pesto on top of the pork. Garnish with cilantro.