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Grilled Tenderloin with Garlic-Cilantro Butter The savory cashew nut is native to America and adds a flavor that’s very distinctive. It’s presence in the rice becomes just one of the remarkable tastes in this complete meal featuring a juicy pork tenderloin marinated in garlic and oil and topped with a buttery garlic and cilantro sauce.
Servings: 6 |
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Ingredients: 1 1/2 pound Smithfield Lean Generation pork tenderloin Steps: Cut tenderloins crosswise into 1-inch pieces flatten slightly. Combine next five ingredients; marinate pork in mixture 4 hours refrigerated. Remove pork from marinade; panbroil in heavy skillet over medium-high heat 2 to 3 minutes per side. Serve atop Cashew Rice; top each serving with 1 t. of Garlic-Cilantro Butter. Roasted Garlic: Place 12 peeled garlic cloves in small baking dish. Cover with olive oil. Bake at 350 degrees F. for 45 minutes until garlic is soft. Cashew Rice: To hot rice cooked stir in 1 t. grated ginger sauteed green onion and garlic and 1/2 c. cashews. Garlic-Cilantro Butter: Process together 1/2 pound butter 1/4 c. fresh cilantro and 2 T. EACH roasted garlic and lime juice. |
Cuisine: American Type of Dish: Entree Smithfield Product: Serving Suggestions: Serve with buttery cashew rice and roasted peppers. Nutritional information: Per 3oz. serving: Recipe and photo courtesy of National Pork Board. For more information about Pork. The Other White Meat®, visit our website www.otherwhitemeat.com |
