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!
to print the recipes, click here
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.
ONE YEAR AGO: Sunburst Pumpkin Sourdough
TWO YEARS AGO: Sourdough Four-Play
THREE YEARS AGO: World Bread Day 2018
FOUR YEARS AGO: Slow-Roasted Tomatoes
FIVE YEARS AGO: Spicy Cotija and Black Olive Sourdough
SIX YEARS AGO: Apple Cinnamon Oatmeal Cake
SEVEN YEARS AGO: Sourdough Rye Bread with Flaxseeds and Oats
EIGHT YEARS AGO: PCR and a Dance in the Mind Field
NINE YEARS AGO: October 16: World Bread Day
TEN YEARS AGO: The US Listeria Outbreak 2011
ELEVEN YEARS AGO: 36 Hour Sourdough Baguettes
TWELVE YEARS AGO: October 16 is World Bread Day
Bewitching Kitchen 
Where are the pepitas? Are they to be a substitute for the pine nuts?
This dinner sounds so delicious!
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sorry I corrected the mistake in the recipe – will upload a new PDF later
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Am hoping the container ship bearing Canadian maple syrup is not wallowing offshore waiting for a place to unload . . . as many are unfortunately doing as the result of a huge shortage of wharfies affected by Covid ! My precious bottle is empty !!! Love the healthy, lean pork fillet, would like to marry it with your marinade and try your pesto ! Am never without my beloved coriander but have never added much to a pesto as most of the local chefs have warned the flavour to be too strong . . . well, I shall try and see !! Also I have never made a pesto without Parmesan or similar cheese attending . . . so an interesting cook ahead !
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flavor is strong indeed, but we did not find it overly so – of course our tolerance to coriander is high – maybe you can tame it with some basil if you prefer 😉
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Love this combination! Such fabulous flavors.
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