Sunflower Seed-Crusted Pork Paillards With Cilantro Pesto

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Washington Post


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1 1/4 pounds pork tenderloin

1/2 to 3/4 cup olive oil, plus 1 or 2 tablespoons for the skillet


Freshly ground black pepper

1 cup roasted salted sunflower seeds

1/4 cup crisp fried onion bits, such as Lars Own brand

1 bunch cilantro

1/2 jalapeƱo pepper

1 or 2 limes

1/2 to 3/4 cup anejo cheese (may substitute feta cheese)

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