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Pork Tenderloin with Pumpkin-Seed Sauce

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.


  • 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

Nutrition Information

  • calories 411
  • caloriesfromfat 59 %
  • protein 33 g
  • fat 27 g
  • satfat 13 g
  • carbohydrate 8.7 g
  • fiber 0.9 g
  • sodium 414 mg
  • cholesterol 150 mg

How to Make It

  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. 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. 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. 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. 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.