Tenderloin with Chile-Mint Pesto & Peas

Name: Tenderloin with Chile-Mint Pesto & Peas
Yield: 4
Ingredients: 1 lb. snap peas, trimmed; 1 1/4 cups fresh mint leaves; 1 cup fresh cilantro leaves; 1/2 cup EVOO; 1/3 cup toasted walnuts; 1 jalapeño; 1 clove garlic; 2 1/2 cups sliced Soy-Glazed Pork Tenderloin, reheated

Author:
Updated:: Jul 20, 2017
Original:: May 30, 2017

Recipe by Marge Perry and David Bonom

4Servings

Ingredients

1 lb. snap peas, trimmed
1 1/4 cups fresh mint leaves
1 cup fresh cilantro leaves
1/2 cup EVOO
1/3 cup toasted walnuts
1 jalapeño
1 clove garlic
2 1/2 cups sliced Soy-Glazed Pork Tenderloin, reheated

Preparation

1. Make Big Batch Soy-Glazed Pork Tenderloin and portion out 2 1/2 cups sliced pork for this recipe.

2. 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.