17 | October | 2021 | Bewitching Kitchen

Reversing things around today. Because this pesto? Rocked my little world. Star of the show. Measurements are very flexible, get a little tortilla and taste as you go.

CILANTRO PESTO
(from the Bewitching Kitchen)

2 small bunches of cilantro, mostly the part with leaves, little stems still attached
1 Serrano pepper, minced (seeds removed if you want less spicy)
1/3 cup pepitas (or substitute pine nuts)
1/2 tsp salt
1/4 tsp freshly ground pepper
juice of 1/2 to 1 lime
olive oil to adjust consistency (around 1//3 cup)

Add all ingredients to the bowl of a food processor and process it for 20 seconds or so to get things started. With the machine running, pour the olive oil until you reach the consistency you like. Reserve. Adjust seasoning with salt, pepper and lime juice.

SPICY-MAPLE GRILLED PORK TENDERLOIN
(from the Bewitching Kitchen)

1 pork tenderloin, butterflied
1/4 cup maple syrup
1/4 cup apple cider vinegar
1/4 cup olive oil
1 tablespoon of Sriracha (or more, if you like)
1 tsp salt

Make a marinade whisking all ingredients together. Place the butterflied pork in a plastic bag and add the marinade to it. Leave it in the fridge for 4 hours or longer.

Remove from the marinade, season lightly with salt and grill on both sides, until done to your liking.

Serve the pork with the cilantro pesto. Swoon.

ENJOY!

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Comments: Cilantro haters better stay as far away as possible from this post. But I don’t expect them to be still here to read the comments. We are both cilantro-addicts so this pesto pressed all the right buttons. Fresh, bright, nutty in a slightly different way since it has pepitas, great ingredient to play with.

The pork tenderloin was also delicious, sweet and spicy. The combination of pork with cilantro pesto was perfect. We enjoyed it with carrots and zucchini simply sautéed in high-heat on the stove with lemon juice and a touch of soy sauce. Simple meal, satisfying and light. I hope you give this combination a try.