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Grilled Pork Tenderloin With Pipian Sauce


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  • 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


Servings 4


Step 1

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.

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