Grilled Pork Tenderloin With Pipian Sauce

Grilled Pork Tenderloin With Pipian Sauce
Grilled Pork Tenderloin With Pipian Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    pound pork tenderloin - (to 1 1/4) cut 1/2"-thk

  • medallions

  • 3

    tablespoons vegetable oil

  • 1/2

    onion coarsely chopped

  • 3/4

    cup pumpkin seeds (pepitas)

  • 1/4

    cup peanuts - (1 1/2 oz)

  • 1/4

    cup sesame seeds - (1 1/2 oz)

  • 2

    garlic cloves minced

  • 4

    cups water

  • 12

    ounces tomatillo husked

  • 2

    teaspoons coarsely-chopped seeded jalapeño chili

  • 1 1/2

    cups fresh cilantro leaves

  • 1 1/2

    cups torn romaine leaves

  • 1 1/4

    cups low-salt chicken broth

  • 3

    radishes trimmed, chopped

  • Salt to taste

  • Freshly-ground black pepper to taste

Directions

Place pork between 2 sheets of waxed paper. Pound to 1/4- to 1/2-inch thickness. (Can be made 4 hours ahead. Cover; chill.) Heat 2 tablespoons oil in heavy large skillet over medium heat. Add next 5 ingredients. Sauté until seeds are lightly browned, about 4 minutes. Set aside. Place 4 cups water, tomatillos, and jalapeño in small saucepan. Simmer over medium heat until tomatillos are soft and olive-green color, about 15 minutes. Drain, reserving 1/4 cup cooking liquid. Transfer tomatillos, jalapeño, reserved 1/4 cup liquid, cilantro, lettuce, broth, radishes, and seed mixture to blender. Blend sauce until smooth, stopping occasionally to push down ingredients. Heat 1 tablespoon oil in large skillet over medium heat. Add sauce; cook until thickened, about 4 minutes. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Prepare barbecue (medium-high heat). Sprinkle pork with salt and pepper. Grill until cooked through, about 2 minutes per side. Divide among 4 plates. Stir sauce over medium heat until heated through. Spoon sauce over pork. This recipe yields 4 servings.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: