Main Course: Pork Tenderloin with Pumpkin Seed Sauce

November 23, 2010

Pork Tenderloin with Pumpkin Seed Sauce

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

Combine chiles, sauce, orange juice, and sugar in a bowl. Put pork in a baking dish and add marinade, turning pork to coat. Cover and refrigerate at least 2 hours and up to overnight. 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. Replace seeds with the pork in the oven. Bake uncovered 40-45 minutes. 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. Slice pork into 1/2-in. medallions. Drizzle with sauce and garnish with remaining 1/4 cup toasted pumpkin seeds. Done.

This is really, really good.


*I took the above photo at Eataly in NYC. I think sometimes pork and first aid go hand-in-hand. But the other white meat can be so super worth it.

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1 Comment

  • Reply The Padrino Feast | Blog con Queso November 23, 2010 at 3:04 pm

    […] Main: Pork Tenderloin with Pumpkin Seed Sauce (Recipe here) […]

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