Pork Tenderloin with Cilantro-Macadamia Nut Pesto

Ingredients: One pork tenderloin about one and a half pounds, Two cloves of garlic, minced; One quarter cup of chopped chives, One quarter cup of chopped cilantro, One tablespoon of chopped Serrano chili, One teaspoon of black pepper, Two tablespoons of fresh ginger, diced; Two tablespoons of fresh lime juice, Two tablespoons of chopped macadamia nuts, One quarter teaspoon of salt, One tablespoon of butter, One eighth cup of olive oil, One half cup of jalapeno jack cheese, grated.

Preparation: Prepare tenderloin by rinsing and pat dry with paper towel. Butterfly tenderloin by cutting lengthwise in half. Spread tenderloin flat, set aside and refrigerate while completing filling. In a food processor or blender combine the next ten ingredients and process for about one minute. Slowly drizzle in olive oil until mixture thickens. Spread half of the mixture over the tenderloin and then spread the grated cheese. Form the tenderloin back to its original shape and tie off. Spread the remaining mixture over tenderloin and refrigerate for at least an hour.

Place tenderloin on a rack in a baking pan and cook at 400 degrees for twenty-five minutes. Remove tenderloin and cover with foil for five minutes. Slice tenderloin and serve.