Pork Tenderloin with Cilantro-Lime Pesto

Ingredients
1 1/2 pounds pork tenderloin
1 tablespoon garlic, minced
2 tablespoons fresh ginger, minced
1/4 cup green onion, minced
1 tablespoon cilantro, minced
1 teaspoon jalapeno pepper, minced
1/2 teaspoon fresh ground black pepper
2 tablespoons lime juice
2 tablespoons olive oil
1/4 cup pine nuts, toasted




Directions
Cut tenderloin lengthwise almost in half. Lay out flat. Chill. Combine
next seven ingredients in food processor, puree. Add olive oil slowly
until mixture thickens. Spread half of mixture over tenderloin.  Reform
tenderloin and tie to secure. Spread remaining pesto over tenderloin.
Chill for several hours. Preheat oven to 400 degrees. Place tenderloin on
a rack in a shallow baking pan and roast until firm, about 20 minutes.
Remove from oven, cover and keep warm. Let rest for 10 minutes; reserving
all juices. Remove string from tenderloin, cut into eight slices. Arrange
on plates. Pour any warm juices over slices. Sprinkle with toasted pine
nuts to serve.
Trish