Cilantro Pecan Pesto
2 cloves garlic
Pinch of salt
Toasted pecans
Red pepper flakes (optional)
Cilantro leaves and some stems, chopped
Olive Oil
Lime zest
Lime Juice
Crush garlic, salt, and pecans with a mortar and pestle. Add red pepper flakes if needed. Add cilantro and grind until the leaves are broken down. Stir in olive oil, lime zest, and lime juice to taste. Add more salt if needed.
Pork Tenderloin
Dry brine pork tenderloin.
Sear meat on all sides then bake at 400F until internal temperature reaches 145F.