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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. PREHEAT oven to 400°F. | 2. CUT tenderloin lengthwise almost in half. | 3. Open; lay flat between two pieces of waxed paper. | 4. Pound with meat mallet or rolling pin to 1/2-inch thickness. | 5. PLACE garlic, onion, cilantro, lime juice and jalapenos in food processor or blender container; cover. | 6. Process until coarsely chopped. | 7. Process, while slowly adding corn oil, for 10-15 seconds or until mixture is slightly smooth. | 8. Spread half of cilantro mixture over tenderloin; top with cheese. | 9. Roll up; secure with string. | 10. Spread remaining cilantro mixture over top. | 11. Place on rack in roasting pan. | 12. BAKE for 55-60 minutes or until internal temperature of 170 F is reached. | 13. Cool for 5 minutes. | 14. Remove string; slice. | 15. Serve with picante sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork tenderloin	1 1/2	1/2		816.0019	0.0	140.4203	24.0041
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
onion	1/2		cut	32.0	7.472	0.88	0.08
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
lime juice	2	tablespoons		7.5625	2.5469999999999997	0.127	0.0212
jalapeno	1	teaspoon	diced	0.5438	0.1219	0.0171	0.0069
corn oil	2	tablespoons		244.8	0.0	0.0	27.2
monterey jack cheese	1/2	cup	shredded	-	-	-	-
green chile picante sauce				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.