Pork Tenderloin with Texas Pesto and Spanish Rice

Ingredients:

Pesto

• 2 cups fresh cilantro leaves
• 1 tablespoon finely chopped jalapeño pepper
• 1/4 cup toasted pecans
• 2 cloves garlic, peeled
• 1/4 cup lime juice
• 0.5 tbsp. grated parmesan
• 0.5 cup rapeseed oil (canola)

Spanish rice

• 1 teaspoon olive oil
• 0.5 cup diced onion
• 0.5 cup diced red bell pepper
• 0.5 cup diced green bell pepper
• 1 tbsp. minced garlic
• 3 cups chicken broth
• 2 tbsp. basmati rice
• 1 teaspoon of salt
• 1/4 tsp black pepper
• 2 tsp chopped fresh coriander leaves, for serving
• 4 pork tenderloins weighing 220 g each.

Preparation:

1. Prepare the pesto by combining all ingredients in a food processor and blending thoroughly. Set aside until ready to serve.
2. To make Spanish rice, heat olive oil in a large saucepan over medium heat. Sauté the onion, bell pepper, and garlic for about 5 minutes. Add the chicken broth and rice to the pan and stir gently. Bring to a boil, reduce heat, and simmer for 20 minutes. Season with salt and pepper to taste.
3. Preheat oven to 175°C.
4. In a hot skillet, sear all the pork tenderloins until crispy and seal in the juices, then bake in the oven for 30-45 minutes. When the meat is done, slice it across the grain and serve.
5. Place a spoonful of rice on a plate, top with slices of pork tenderloin, and drizzle with pesto sauce. Sprinkle with cilantro.