Ingredients

• 1 cup Fisher® Walnuts Halves and Pieces
• 1/2 cup cilantro
• 1/2 cup shredded Parmesan cheese
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1 1/2 pounds pork loin or tenderloin
• 6 ounces fresh mozzarella, cut into 6 slices
• 3/4 cup each red and yellow cherry tomatoes, halved
• 6 teaspoons chopped cilantro
• 12 teaspoons coarsely chopped Fisher® Walnuts Halves and Pieces
• 12 teaspoons olive oil
• 6 teaspoons balsamic vinegar
• Preheat oven to 375°F.

Instructions

1. Place walnuts, cilantro*, Parmesan cheese, oil and salt in the bowl of a food processor and puree until smooth (about 1-2 minutes) to make the pesto.
2. Butterfly pork and pound until 1/4-inch thick. Spread cilantro pesto onto pork loin and roll up. Tie with butcher twine to hold it closed.
3. Sear pork in a hot skillet on all sides then place in a baking dish and bake for 30 minutes or until pork reaches an internal temperature of 145°F. Let rest 10 minutes.
4. Meanwhile, place 1 slice of mozzarella, topped with 1/4 cup mixed tomatoes, 1 tbsp. cilantro, 2 tsp. nuts, 2 tsp. oil, and 1 tsp. vinegar on each of 6 plates.
5. After allowing pork to rest for 10 minutes, cut into slices. Place sliced pork onto each plate.