Categories: Pork

Ingredients

• 1 lb. snap peas, trimmed
• 1 1/4 cups fresh mint leaves
• 1 cup fresh cilantro leaves
• 1/2 cup olive oil
• 1/3 cup toasted walnuts
• 1 jalapeno
• 1 garlic clove
• 2 1/2 cups sliced Soy-Glazed Pork Tenderloin, reheated (see recipe)

Directions

1. In a large saucepan of boiling salted water, cook snap peas until crisp-tender, about 1 minute. Drain; season. In a blender, puree mint, cilantro, olive oil, nuts, jalapeno, and garlic for pesto; season. Drizzle pork with pesto and serve with snap peas.

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