Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary test

total:
40 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

411 calories; calories from fat 59%; protein 33g; fat 27g; saturated fat 13g; carbohydrates 8.7g; fiber 0.9g; sodium 414mg; cholesterol 150mg.
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