Pork Tenderloin Stuffed with Serranos, Cheese and Pinons


2 garlic cloves, minced

¼ cup finely chopped green (spring) onions

1 tablespoon minced fresh cilantro

1 serrano chili, cored, seeded and minced

1 tablespoon grated fresh ginger

2 tablespoons fresh lime juice

2 tablespoons olive oil

Salt and freshly ground pepper to taste

2 pork tenderloins, about 12 oz each

½ cup grated jalapeno jack cheese

¼ cup pinon nuts, toasted


In a nonaluminum bowl, whisk together the garlic, green onions, cilantro, chili, ginger and lime juice.  Slowly whisk in the olive oil and salt and pepper.  Spread half of the mixture on a flat slide of one of the pork tenderloins.  Sprinkle the cheese and pinon nuts over the marinade mixture.  Fit the second tenderloin over the first, matching the thin ends to the thick to make an even cylinder; tie securely with cotton string.  Spread the remaining marinade over the outside of the tenderloins.  Place in a nonaluminum dish; cover and refrigerate several hours or overnight.


Preheat an oven to 400. Cook the tenderloins on a rack in the baking sheet until they reach an internal temperature of 150 F, about 40-50 minutes.  Remove from the oven, cover loosely with aluminum foil and let sit for 10 minutes.  Remove the string and cut into slices, reserving any juices to spoon on the top


Serves 6