Pork Tenderloin with Pumpkin-Seed Sauce

James Carrier
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.

Yield:

Makes 4 to 6 servings

Recipe from

Recipe Time

Total: 40 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Note: Nutritional analysis is per serving.

Note:

Paul Heitzenrater, Denver, CO,

October 2006