Grilled Tenderloin with Garlic-Cilantro Butter
The savory cashew nut is native to America and adds a flavor that’s very distinctive. It’s presence in the rice becomes just one of the remarkable tastes in this complete meal featuring a juicy pork tenderloin marinated in garlic and oil and topped with a buttery garlic and cilantro sauce.
Serves: 6
Cook Time: 10 Minutes
Ingredients
- 1 1/2 pound Smithfield Pork Tenderloin
- 1/4 c. roasted garlic and oil (recipe follows)
- 1/2 c. olive oil
- 1/4 bunch fresh cilantro chopped
- 3 T. lime juice
- Freshly ground pepper
- Cashew Rice (recipe follows)
- Garlic-Cilantro Butter (recipe follows)
Steps
Cut tenderloins crosswise into 1-inch pieces; flatten slightly. Combine next five ingredients; marinate pork in mixture 4 hours refrigerated. Remove pork from marinade; panbroil in heavy skillet over medium-high heat 2 to 3 minutes per side. Serve atop Cashew Rice; top each serving with 1 t. of Garlic-Cilantro Butter.
Roasted Garlic: Place 12 peeled garlic cloves in small baking dish. Cover with olive oil. Bake at 350 degrees F. for 45 minutes until garlic is soft.
Cashew Rice: To hot rice cooked stir in 1 t. grated ginger sauteed green onion and garlic and 1/2 c. cashews.
Garlic-Cilantro Butter: Process together 1/2 pound butter 1/4 c. fresh cilantro and 2 T. EACH roasted garlic and lime juice.
Serving Suggestions
Serve with buttery cashew rice and roasted peppers.
Recipe and photo courtesy of National Pork Board. For more information about Pork. The Other White Meat®, visit our website www.otherwhitemeat.com
