Pork Tenderloin with Pumpkin Seed Pesto
Prep: 15 minutes
Roast: 20 minutes • Serves: 8
2-1/2teaspoons kosher salt, divided
1teaspoon ground black pepper
2tablespoons plus 2 teaspoons olive oil, divided
8garlic cloves
1small onion, coarsely chopped
2cups (16 ounces) Kitchen Basics® Less Sodium Chicken Stock
1cup roasted, salted shelled pumpkin seeds
3/4cup loosely packed fresh cilantro leaves
2teaspoons ground cumin
1. Preheat oven to 400°. Place large roasting pan or oven-safe skillet over medium-high heat. Sprinkle pork with 1-1/2 teaspoons salt and pepper. Add 2 tablespoons oil and pork to pan, and cook 4 to 6 minutes or until browned, turning once.
2. Place pan with pork in oven and roast 20 to 25 minutes or until internal temperature of pork reaches 145°. Place pork on cutting board and loosely cover with foil. Let stand 15 minutes before slicing.
3. Meanwhile, in food processor with knife blade attached, purée garlic, onion, stock, pumpkin seeds, cilantro, cumin, remaining 2 teaspoons oil and 1 teaspoon salt. To serve, slice pork and serve with pesto.
Approximate nutritional values per serving:
360 Calories, 16g Fat (4g Saturated), 118mg Cholesterol, 656mg Sodium, 7g Carbohydrates, 1g Fiber, 44g Protein