Make Big Batch Soy-Glazed Pork Tenderloin and portion out 2 1/2 cups sliced pork for this recipe.
In a large saucepan of boiling salted water, cook snap peas until crisp-tender, about 1 minute. Drain; season. In a blender, puree mint, cilantro, EVOO, nuts, jalapeño and garlic for pesto; season. Drizzle Soy-Glazed Pork Tenderloin with pesto and serve with snap peas.