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Cilantro Pesto-Stuffed Pork Tenderloin With Summer Succotash

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Cilantro Pesto-Stuffed Pork Tenderloin With Summer Succotash

Ingredients

  • 1 cup cilantro leaves, plus 1 1/2 tablespoons chopped cilantro, divided
  • 1/4 cup lightly packed parsley leaves
  • 4 medium cloves garlic, chopped, divided
  • 2 tablespoons pine nuts, lightly toasted
  • 2 tablespoons juice from 1 lemon
  • 1/4 cup grated parmesan cheese
  • kosher salt and freshly ground black pepper
  • 1/2 cup, plus 2 tablespoons olive oil, divided
  • 1 tablespoon water
  • 2 pounds pork tenderloin, trimmed of fat
  • 1/2 cup shredded pepper jack cheese
  • 1 small red onion, finely chopped (about 1 cup)
  • fresh kernels from four ears of corn (about 2 cups)
  • 16 ounces shelled, fresh or frozen edamame
  • 2 medium tomatoes, coarsely chopped
  • 1 1/2 tablespoons chopped, fresh basil
  • 1 tablespoon fresh juice from 1 lime
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Published 2014-09-09 12:36:27 (2 years ago).

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