GRILLED PORK TENDERLOIN WITH CASHEW RICE

Last night I pulled out a recipe that I never tried because we needed something new. It was really good! The tenderloin was very, very tender and so tasty! I think if I make this again I would kick it up a little with a dried hot red pepper in the marinade and take it out before cooking. But overall, I think it was very good and made a great dinner.
GRILLED PORK TENDERLOIN WITH GARLIC CILANTRO BUTTER AND CASHEW RICE
1 1/2 LB. Pork Tenderloin
1/4 cup roasted garlic
1/2 cup extra virgin olive oil
1/4 bunch fresh cilantro, chopped
3 Tbsp lime juice
Freshly ground pepper and salt to taste

For Roasted Garlic: 12 cloves garlic, peeled
Olive Oil
Place peeled garlic cloves in small baking dish and cover with olive oil. Bake at 350 degrees for 45 minutes until garlic is soft.

For Cashew Rice: 1 to 1/2 cups hot cooked rice
1 tsp. grated fresh ginger
4 green onions, chopped and sauteed
3 cloves garlic, chopped and sauteed
1/2 cup salted cashews
To hot cooked rice, stir in grated ginger, sauteed green onions and garlic and cashews.

For Garlic Cilantro
Butter: 1 stick butter, softened
3 Tbsp fresh cilantro, chopped
2 Tbsp roasted garlic
2 Tbsp lime juice
Mix together all ingredients until smooth.

Cut tenderloin crosswise into 2-in pieces and flatten slightly. Combine all but 2 Tbsp of the roasted garlic, olive oil, cilantro, lime juice, salt and pepper. Marinate in mixture 4 hours or overnight.
Remove pork from marinade; pan broil in heavy skillet or grill pan with the marinade over medium-high heat 2-3 minutes per side. Serve atop cashew rice. Top each serving with a pat of the Cilantro-Garlic Butter.