This recipe is adapted with permission from the American Heart Association Low-Fat, Low-Cholesterol Cookbook, Second Edition, Copyright © 1997 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available in bookstores everywhere. This enticing dish is just one of the many recipes featured in "From the Heart," delicious heart-healthy recipes from the Georgia Pecan Commission.  To learn how to receive your copy of the premium cookbook entitled "From the Heart" please click here.

Pork with Corn-Cilantro Pecan Pesto

Serves 4

Vegetable oil spray
¼ c. Corn-Cilantro Pesto (recipe follows)
1 lb. pork tenderloin, all visible fat removed
1 c. Tomato Sauce (recipe follows)

Corn-Cilantro Pesto (about 3/4 c.)

1 c. firmly packed cilantro leaves
¼ c. firmly packed parsley leaves
¼ c. grated or shredded Parmesan or Romano cheese
1/3 c. canned no-salt-added whole kernel corn, drained
2 tbsp. chopped Georgia pecans
1 tbsp. chopped shallot
1 tbsp. fresh lime juice
2 garlic cloves, quartered
¼ tsp. salt
4 tsp. olive oil
Fresh lime juice or water (optional)

Tomato Sauce (about 1 c.)

Vegetable oil spray
½ c. chopped onions
1 garlic clove, minced, or 2 tsp. bottled minced garlic
8-oz. can no-salt-added tomato sauce
¼ tsp. sugar
¼ tsp. salt
1/8 tsp. pepper


Using vegetable oil spray, spray a broiler pan with rack or a wire rack and a shallow roasting pan.

Prepare pesto in a blender or food processor. Process cilantro, parsley, Parmesan, corn, pecans, shallot, 1 tbsp. lime juice, garlic and salt until well combined, stopping and scraping the sides occasionally.

With machine running, gradually add oil. Process until well combined. If the pesto is thicker than you like, add a teaspoon or so of lime juice.

Preheat oven to 425° F.

Butterfly the tenderloin by cutting it lengthwise almost in half. Lay out flat. Cover meat with plastic wrap. Use the flat end of a meat mallet to pound meat to a ¼-inch thickness.

Spread ¼ c. pesto over cut surface of tenderloin. Roll up tenderloin from one of the short ends and tie in several places with string to secure. (Can be wrapped in plastic wrap at this point and stored in the refrigerator for 4-6 hours before cooking.)

Place tenderloin on prepared rack in broiler pan. Roast, uncovered, for 20 minutes, then turn tenderloin over and roast 10 to 20 minutes, or until a meat thermometer registers 160° F. Remove from oven and let stand 5 minutes.

Meanwhile, prepare Tomato Sauce. Spray a medium saucepan with vegetable oil spray. Add onion and garlic and cook over medium-low heat for about 5 minutes, or until tender.

Stir in remaining sauce ingredients. Bring to a boil over high heat. Reduce heat and simmer, uncovered, for 5 minutes, or until desired consistency.

Cut pork into medallions and serve with sauce.

COOK’S TIP: Tenderloin usually comes packaged in two pieces. Wrap the unused piece and refrigerate or freeze for another recipe.

This recipe makes more pesto than you need for the pork, so try some with pasta or stir some into vegetable soup for a fresh flavor boost. Refrigerate leftover pesto in a small airtight container for up to one week, or freeze for up to one month.

Nutrient analysis (per serving): Calories 207; Protein 26 g; Carbohydrates 8 g; Cholesterol 69 mg; Total Fat 7 g; Saturated Fat 2 g; Polyunsaturated Fat 1 g; Monounsaturated Fat 3.5 g; Fiber 1 g; Sodium 301 mg.