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.