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James Carrier Photo by: James Carrier

Pork Tenderloin with Pumpkin-Seed Sauce

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.

Sunset OCTOBER 2006

  • Yield: Makes 4 to 6 servings
  • Total:40 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 411
  • Calories from fat: 59%
  • Protein: 33g
  • Fat: 27g
  • Saturated fat: 13g
  • Carbohydrate: 8.7g
  • Fiber: 0.9g
  • Sodium: 414mg
  • Cholesterol: 150mg
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Pork Tenderloin with Pumpkin-Seed Sauce recipe

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