Pork with Corn-Cilantro Georgia Pecan Pesto

Name: Pork with Corn-Cilantro Georgia Pecan Pesto
Ingredients: Vegetable oil spray; 1/4 cup Corn-Cilantro Pesto (recipe follows); 1 pound pork tenderloin, all visible fat removed; 1 cup tomato sauce (recipe follows); 1 cup firmly packed cilantro leaves; 1/4 cup firmly packed parsley leaves; 1/4 cup grated or shredded Parmesan or Romano cheese; 1/3 cup canned no-salt-added whole kernel corn, drained; 2 tablespoons chopped Georgia Pecans; 1 tablespoon chopped shallot; 1 tablespoon fresh lime juice; 2 garlic cloves, quartered; 1/4 teaspoon salt; 4 teaspoons olive oil; Fresh lime juice or water (optional); 1/2 cup chopped onions; 1 garlic clove, minced, or 2 teaspoons bottled minced garlic; 8-oz. can no-salt-added tomato sauce; 1/4 teaspoon sugar; 1/8 teaspoon pepper

georgiapecans.org

Pork Tenderloin Using vegetable oil spray, spray a broiler pan with rack or a wire rack and a shallow roasting pan. Preheat oven to 425 degrees F. Butterfly the

View full recipe on georgiapecans.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at georgiapecans.org.

Share this recipe:

Cooking tools: