Step 1

Place the cashews, sun-dried tomato, coriander and garlic in the bowl of a food processor. Process until coarsely chopped. With the motor running, add the oil and lime juice in a thin, steady stream until a coarse paste forms.

Step 2

Spray a large frying pan with olive oil spray over medium heat. Add pork and cook for 4-5 minutes each side or until just cooked through. Transfer to a plate and cover with foil to keep warm.

Step 3

Divide the pork among serving plates and top with a dollop of the pesto. Serve with steamed asparagus.