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.