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
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1 1/2 pound Smithfield Pork Tenderloin
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1/4 c. roasted garlic and oil (recipe follows)
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1/2 c. olive oil
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1/4 bunch fresh cilantro chopped
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3 T. lime juice
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Freshly ground pepper
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Cashew Rice (recipe follows)
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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 the National Pork Board. For more information visit www.porkbeinspired.com
