Pork Tenderloin with Pumpkin Seed Sauce
Kerry
ingredients
- 4 canned chipotle chiles in adobo sauce, chopped plus 2 T sauce
- 1/4 C orange juice
- 1 t light brown sugar
- 2 lbs pork tenderloin
- 3/4 C hulled pumpkin seeds
- 1 C heavy cream
- 1 clove garlic, minced
- 1 t chipotle chile powder
- 1/2 t salt
- 1 T pumpkin seed oil
directions
- 1
In a small bowl, combine chiles, sauce, orange, and sugar. Put pork in a baking dish and add marinade, turning pork to coat. Cover and refrigerate at least to 2 hrs and up to overnight.
- 2
Preheat oven to 375°. Toast pumpkin seeds on a baking dish until they have popped and are just starting to brown, 7-11 minutes. Let cool. In a food processor, whirl 1/2 C of seeds into a paste.
- 3
Heat grill to me high heat. Grill pork, turning once, until a 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" medallions. Drizzle with sauce and pumpkin seed oil and garnish w/ remaining 1/4C toasted pumpkin seeds.
Source: Kerry Hedrick
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