Tenderloin with Chile-Mint Pesto & Peas - Rachael Ray Every Day

    Tenderloin with Chile-Mint Pesto & Peas

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    tenderloin with chile mint pesto

    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.