James Carrier
Recipe from Sunset

The nutty flavor of the pumpkin-seed sauce highlights the pork's spicy chipotle chile and brown sugar marinade. For best flavor, marinate the tenderloin overnight, or at least two hours.


  • 4 canned chipotle chiles in adobo sauce, chopped, plus 2 tbsp. sauce
  • 1/4 cup orange juice
  • 1 tablespoon light brown sugar
  • 2 lbs. pork tenderloin
  • 3/4 cup hulled pumpkin seeds
  • 1 cup heavy whipping cream
  • 1 clove garlic, minced
  • 1 teaspoon chipotle chile powder
  • 1/2 teaspoon salt
  • 1 tablespoon pumpkin-seed oil


Total: 40 Minutes

  1. 1. In a small bowl, combine chiles, sauce, orange juice, and sugar. Put pork in a baking dish and add marinade, turning pork to coat. Cover and refrigerate at least 2 hours and up to overnight.
  2. 2. Preheat oven to 375°. Toast pumpkin seeds on a baking sheet until they have popped and are just starting to brown, 7 to 11 minutes. Let cool. In a food processor, whirl 1/2 cup of seeds into a paste.
  3. 3. Heat grill to medium-high. Grill pork, turning once, until an instant-read thermometer inserted into center reads 160°, about 10 minutes per side. Let rest 10 to 15 minutes. Reserve juices.
  4. 4. Meanwhile, in a medium pan over medium heat, combine pumpkin seed paste, cream, garlic, chile powder, and salt. Cook, whisking until thickened, 3 to 5 minutes. Stir in reserved pork juices.
  5. 5. Slice pork into 1/2-in. medallions. Drizzle with sauce and pumpkin-seed oil and garnish with remaining 1/4 cup toasted pumpkin seeds.
  6. Note: Nutritional analysis is per serving.
Paul Heitzenrater, Denver, CO,
October 2006

Nutritional Information

  • Calories: 411
  • Calories from fat: 59%
  • Protein: 33g
  • Fat: 27g
  • Saturated fat: 13g
  • Carbohydrate: 8.7g
  • Fiber: 0.9g
  • Sodium: 414mg
  • Cholesterol: 150mg