{"id":369800,"date":"2010-02-27T12:45:23","date_gmt":"2010-02-27T17:45:23","guid":{"rendered":"http:\/\/www.marksdailyapple.com\/?p=11141"},"modified":"2010-02-27T12:45:23","modified_gmt":"2010-02-27T17:45:23","slug":"pork-tenderloin-with-cilantro-pesto","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/369800","title":{"rendered":"Pork Tenderloin with Cilantro Pesto"},"content":{"rendered":"

\"PorkandCilantroPesto\"What drew us in to the pork recipe submitted by Susan Rosenberg (for the Primal Blueprint Cookbook Contest<\/a>) was not the pork<\/a> itself, although any meal involving pork tenderloin is bound to be good. The pork preparation is simple and straightforward, involving nothing more than searing medallions in a pan. It is what Susan serves with the tenderloin, a creamy variation of pesto with flavors ranging from slightly spicy and sweet to cool and pungent, that makes us swoon.<\/p>\n

As much as we like this pesto<\/a> with pork, we immediately started thinking about all the other foods we might pair it with. This led to mixing some pesto in with a little shredded cabbage<\/a> that happened to be in the fridge, and the result was a killer coleslaw. It\u2019s just as easy to imagine serving the pesto over steak or seafood. What, exactly, makes it so versatile? First of all, you\u2019ve got to love cilantro, an aromatic herb that people tend to have very strong feelings about.<\/p>\n

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From a distance, cilantro can easily be mistaken for parsley, but when you look at cilantro closely, the leaves are flatter and more feathery. Cilantro has a perfumed (some might say soapy) aroma and fresh, clean flavor. Those who love it will put it on just about anything, although the cool flavor makes cilantro especially delicious with Asian, Indian and Mexican dishes. Those who hate cilantro won\u2019t even let it come near their kitchen. If you fall into this category, try the pesto with a different herb, like mint or parsley. You might also consider joining the Facebook group \u201cI Hate Cilantro<\/a>,\u201d where you can get moral support from more than 700 members.<\/p>\n

But if you love cilantro, you\u2019re not going to be able to get enough of this pesto. Although Susan\u2019s right, a little bit goes a long way, so you can make one batch and save half for another meal. The rich texture and bold flavor add an addictive flavor to the pork tenderloin or whatever you choose to serve it with. While the flavor mostly comes from the cilantro and ginger, the almond butter<\/a> and coconut milk<\/a> add just the right amount of creaminess.<\/p>\n

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