James Carrier
Total Time
40 Mins
Yield
Makes 4 to 6 servings

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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

Note: Nutritional analysis is per serving.

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