Ingredients:

1 1/2 pounds pork tenderloin
1 T minced garlic
2 T minced ginger
1/4 cup minced green onions
1 T minced cilantro
1 tsp. minced jalapeños
1/2 tsp. black pepper
2 T lime juice
2 T olive oil
1/2 cup grated jalapeño cheese
1/4 cup toasted pine nuts

Cut tenderloin lengthwise almost in half. Lay out flat. Chill. Combine next seven ingredients in food processor, pureé. Add olive oil slowly until mixture thickens. Spread half of mixture over tenderloin. Spread grated cheese over pesto. Reform tenderloin and tie to secure. Spread remaining pesto over tenderloin. Chill for several hours.

Preheat oven to 400° F. Place tenderloin on a rack in a shallow baking pan and roast until firm, about 20 minutes. Remove from oven, cover and keep warm. Let rest for 10 minutes; reserving all juices.

Remove string from tenderloin, cut into eight slices. Arrange on plates. Pour any warm juices over slices. Sprinkle with toasted pine nuts to serve.