Title: Pork tenderloin with cilantro-lime pesto
 Categories: Mexican, Pork
      Yield: 6 Servings
 
MMMMM---------------------------PESTO--------------------------------
      1 tb Garlic; minced
      2 tb Ginger; minced
    1/4 c  Green onions; minced
      1 tb Cilantro; minced
      1 ts Jalapeno; minced
    1/2 ts Freshly ground pepper
      2 tb Lime juice
      2 tb Olive oil
  1 1/2 lb Pork tenderloin
    1/2 c  Hot pepper cheese; grated
    1/4 c  Pine nuts; toasted
 
  For the pesto:  Combine first seven ingredients in a food processor or
  blender and puree.  Slowly add olive oil until the mixture thickens.
  
  Assembly:  Cut tenderloin in half lengthwise and lay out flat. Spread
  half of pesto mixture over tenderloin and sprinkle grated cheese and
  pine nuts over the pesto. Reform tenderloin and tie to secure. Spread
  remaining pesto over tenderloin and refrigerate several hours or
  overnight.
  
  Place tenderloin on a rack and bake in preheated 400F oven until
  firm, 30 to 40 minutes.  It should reach an internal temperature of
  155F. Remove from oven. Cover and allow to rest for 10 minutes,
  reserving all juices. Slice and serve with reserved juices.