Mixed Grill with Cilantro Pesto

• 4 (1 1/2-inch-thick) center-cut bone-in pork chops
• 4 (6-oz.) beef tenderloin fillets (about 2 inches thick)
• Kosher salt
• Pepper
• Cilantro Pesto

Garnishes: fresh cilantro sprigs, rosemary sprigs, chives

Sprinkle pork chops and beef fillets evenly with desired amount of salt and pepper. Grill chops and fillets, covered with grill lid, over medium-high heat (350° to 400°). Grill chops 8 to 10 minutes on each side or until done. Grill fillets 8 to 10 minutes. Turn fillets over, and cook 5 more minutes or to desired degree of doneness. Remove chops and fillets from grill, and let stand 5 minutes. Serve with Cilantro Pesto. Garnish, if desired.

Cilantro Pesto

• 1/2 cup loosely packed fresh cilantro leaves
• 1/2 cup loosely packed fresh flat-leaf parsley
• 2 garlic cloves
• 1/4 cup (1 oz.) freshly grated Parmesan cheese
• 2 tablespoons pine nuts, toasted
• 1/4 teaspoon salt
• 1/4 cup olive oil

Pulse first 6 ingredients in a food processor 10 times or just until chopped. Drizzle olive oil over mixture, and pulse 6 more times or until a coarse mixture forms. Cover and chill until ready to serve.