PESTO:
1 Tbsp garlic, minced
2 Tbsp ginger, minced
1/4 cup green onions, minced
1 Tbsp coriander, minced
1 tsp jalapeno, minced
1/2 tsp freshly ground black pepper
2 Tbsp lime juice
2 Tbsp olive oil
650g pork tenderloin
1/2 cup graded cheese
1/4 cup pine nuts, toasted
For the pesto: combine all ingredients in a food processor and puree, slowly add the olive oil until the mixture thickens.
Cut the tenderloin in half lengthways and lay out flat. Spread half the pesto mixture over the pork and sprinkle with grated cheese and pine nuts.
Reform the pork and tie to secure. Spread the remaining pesto over the pork and refrigerate for several hours or overnight.
Place the pork on a rack and bake in preheated oven 200°C until firm, 30-40 minutes.
Remove from oven, cover and allow to rest for 10 mins, reserving all the juices.
Slice and serve.
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