Best 7 Cilantro Pork Tenderloin Recipes

CILANTRO PORK TENDERLOIN

Steps:

• In a large resealable plastic bag, combine the first seven ingredients; add pork. Seal bag and turn to coat; refrigerate overnight. , Drain and discard marinade. Prepare grill for indirect heat. Grill, covered, over indirect medium-hot heat, for 20-27 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing.

STUFFED PORK TENDERLOIN WITH CILANTRO LIME PESTO

Steps:

• PREHEAT oven to 400°F.
• CUT tenderloin lengthwise almost in half.
• Open; lay flat between two pieces of waxed paper.
• Pound with meat mallet or rolling pin to 1/2-inch thickness.
• PLACE garlic, onion, cilantro, lime juice and jalapenos in food processor or blender container; cover.
• Process until coarsely chopped.
• Process, while slowly adding corn oil, for 10-15 seconds or until mixture is slightly smooth.
• Spread half of cilantro mixture over tenderloin; top with cheese.
• Roll up; secure with string.
• Spread remaining cilantro mixture over top.
• Place on rack in roasting pan.
• BAKE for 55-60 minutes or until internal temperature of 170 F is reached.
• Cool for 5 minutes.
• Remove string; slice.
• Serve with picante sauce.

PORK TENDERLOIN WITH DATE AND CILANTRO RELISH

Steps:

• Preheat oven to 425°F. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Season pork with salt and pepper and cook, turning, until browned on all sides, 6-8 minutes. Transfer skillet to oven and cook pork until an instant-read thermometer inserted in thickest part registers 140°F, 10-15 minutes. Transfer pork to a cutting board and let rest at least 5 minutes before slicing; set aside pan drippings.
• Toss dates, orange juice, reserved pan drippings, 3 tablespoons chopped cilantro, and remaining 2 tablespoons oil in a small bowl; season with salt and pepper. Spoon relish over pork and top with cilantro leaves.
• DO AHEAD: Relish (without pan drippings) can be made 4 hours ahead. Cover and chill. Add pan drippings just before serving.

SPICE-RUBBED PORK TENDERLOIN WITH MOLE, GREEN RICE, CILANTRO, LIME AND GOAT CHEESE

Steps:

• For the mole sauce: Put the almonds in a medium saucepan over medium heat and cook, stirring occasionally, until light golden brown, about 5 minutes. Remove the almonds to a plate.
• Increase the heat to high, add the oil to the saucepan and heat until it begins to shimmer. Add the garlic and onions and cook until soft, about 4 minutes. Stir in the tomatoes, chipotle puree, ancho chile powder, sesame seeds, New Mexico chile powder, cinnamon, chile de arbol, allspice and cloves. Bring to a boil and cook for 10 minutes.
• Add the mango, raisins, tortilla chips, molasses, honey, maple syrup and reserved almonds. Pour in the warmed chicken stock and cook, stirring occasionally, until the mangoes are soft and the mixture is reduced by half, about 50 minutes.
• Carefully transfer the mixture to a blender, let cool for 5 minutes and then blend until smooth. Return the mixture to the pan over high heat. Add the chocolate and cook until reduced to a sauce consistency, about 10 minutes. Season with salt and pepper.
• For the green rice: Add the rice and 3 cups water to a saucepan and season with salt. Bring to a boil, stir, place a lid on the pan, reduce the heat to medium and cook until all of the liquid is absorbed, 15 to 18 minutes.
• Remove the rice from the heat and let sit for 5 minutes with the lid on. Remove the lid and fluff with a fork. Stir in the cilantro, green onions, poblanos and some salt and pepper.
• For the spice rub and pork: Remove the pork from the refrigerator 20 minutes before cooking.
• Preheat the oven to 450 degrees F.
• Combine the ancho chile powder, brown sugar. pasilla chile powder, cinnamon, allspice, chile de arbol and 1 tablespoon salt in a small bowl.
• Season the pork with salt on both sides. Dredge the pork in the spice rub and tap off any excess. Heat the oil in a medium saute pan over high heat until it begins to shimmer. Cook, turning every few minutes to sear on all sides, until the pork is golden brown, about 10 minutes. Transfer to the oven and cook to medium doneness (or until an instant-read thermometer inserted into the center registers 145 degrees F), 8 to 10 minutes. Remove the tenderloin to a cutting board and let rest 10 minutes before slicing into 1-inch-thick slices.
• Ladle some of the mole sauce onto each plate and put 3 slices of pork on top. Put a scoop of rice on the side. Add more sauce on top, some crumbled goat cheese, a squeeze of lime and chopped cilantro.

STUFFED PORK TENDERLOIN WITH CILANTRO-LIME PESTO

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Cut tenderloin lengthwise almost in half. Open; lay flat between two pieces of waxed paper. Pound with meat mallet or rolling pin to 1/2-inch thickness.
• 3. Place garlic, onion, cilantro, lime juice and jalapenos in food processor or blender; cover and process until coarsely chopped. Process, while slowly adding oil, for 10 to 15 seconds or until mixture is almost smooth.
• 4. Spread half of cilantro mixture over pork loin; top with cheese. Roll up; tie with cotton string. Spread remaining cilantro mixture over the top. Place on rack in roasting pan.
• 5. Bake for 55 to 60 minutes or until internal temperature of 160 degrees is reached. Cool in pan on wire rack for 5 minutes. Remove string and slice.
• 6. Serve with salsa.

PORK TENDERLOIN WITH CILANTRO-LIME PESTO

Steps:

• In a small food processor, combine the first eight ingredients; cover and process until blended. While processing, gradually add oil in a steady stream., Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness. , Remove plastic wrap; spread a fourth of the pesto mixture over each tenderloin. Sprinkle each with the cheese, sunflower kernels and bacon. Close tenderloins; tie at 1-1/2-in. to 2-in. intervals with kitchen string and secure ends with toothpicks. Spread remaining pesto over tenderloins. Cover and refrigerate for several hours or overnight., Place tenderloins on a rack in a shallow baking pan. Bake at 425° for 25-30 minutes or until a thermometer reads 160°. Cover and let stand for 10 minutes before slicing.

GRILLED CILANTRO PORK TENDERLOIN

Steps:

• Prepare grill for indirect heat. In a large Ziploc® Fresh Shield® Double Zipper Storage Bag, combine the first seven ingredients; add pork and turn to coat. Seal bag and turn to coat; refrigerate overnight., Drain and discard marinade. Grill, covered, over indirect medium-hot heat, for 25-40 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing.