Name: Grilled Pork Tenderloin with Pipian Sauce
Yield: Makes 4 servings
Ingredients: 1- to 1 1/4-pound pork tenderloin, cut into 1/2-inch-thick medallions; 3 tablespoons vegetable oil; 1/2 onion, coarsely chopped; 3/4 cup pumpkin seeds (pepitas); 1/4 cup peanuts (1 1/2 ounces); 1/4 cup sesame seeds (1 1/2 ounces); 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

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Grilled Pork Tenderloin with Pipian SauceMark Thomas

Pipián is an earthy, pureed seed sauce that is traditional in Mexican cooking. Serve this dish with rice to soak up the sauce.

Recipe information

Yield
Makes 4 servings

Ingredients

1- to 1 1/4-pound pork tenderloin, cut into 1/2-inch-thick medallions

3 tablespoons vegetable oil

1/2 onion, coarsely chopped

3/4 cup pumpkin seeds (pepitas)

1/4 cup peanuts (1 1/2 ounces)

1/4 cup sesame seeds (1 1/2 ounces)

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

Preparation

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.)
Step 2
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.
Step 3
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.
Step 4
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.)
Step 5
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.
Step 6
- Green tomato-like vegetables with paper-thin husks. Available at Latin American markets and some supermarkets.

TagsMexican Latin American Pork Tenderloin Pork Meat Pumpkin Seed Seed Tomatillo Vegetable Cilantro Herbs & Spices Romaine Lettuce Leafy Greens Main Dinner Dairy Free Gluten Free Grilling Blender Fall Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

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Step 6

Recipe notes