Grilled and Roasted Pork Tenderloin with Toasted Pumpkin Seed Sauce
Marinade:
- 2 tablespoons coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon anise seeds
- 1 tablespoon paprika
- ½ teaspoon cayenne pepper
- 1 tablespoon chopped garlic
- 2 tablespoons vegetable oil
- 1 teaspoon brown sugar
- 1½ pounds pork tenderloin, trimmed of all fat and silver skin
- 2 tablespoons vegetable oil
- ½ small white onion, chopped into ¼-inch dice
- 1 tablespoon chopped garlic
- 1 teaspoon chopped serrano pepper
- ½ cup pumpkin seeds, toasted and coarsely chopped
- 1¼ cups Chicken Stock or 2½ cups high-quality canned low-sodium chicken broth reduced to 1¼ cups
- 2 tablespoons freshly squeezed lime juice
- Kosher salt and freshly ground black pepper
- Kosher salt
- 2 tablespoons vegetable oil
- ½ lime, cut into 4 wedges
- 4 sprigs cilantro
Instructions:
This recipe matches the intensely nutty flavor of pumpkin seeds with the flavors of hot pepper, anise, and paprika in the marinade.
- To make the marinade, toast the coriander, cumin, and anise seeds in a dry pan over medium heat until aromatic, about 2 minutes. Remove from the heat. Grind the seeds in a coffee grinder or mortar and pestle.
- In a small bowl, mix the ground spices with the paprika and cayenne pepper. Set aside 1 teaspoon of the mixture for the sauce.
- Stir the garlic, vegetable oil, and brown sugar into the remaining spice mix. Rub the pork all over with the spice marinade, cover, and allow to marinate for 12 hours in the refrigerator.
- Preheat the oven to 400°F.
- Heat the vegetable oil in a small saucepan over medium heat. Add the onion and garlic and sauté, stirring periodically, until tender, about 3 minutes. Add the serrano pepper and cook for 3 more minutes. Add the pumpkin seeds, chicken stock, and the 1 teaspoon of reserved spice mixture from the marinade. Cook for 20 more minutes, or until thickened, then remove from the heat. Purée the mixture in a blender or with an immersion blender, then set aside while you cook the pork.
- Season the pork with salt. Rub a large ovenproof grill pan with the vegetable oil and heat over medium-high heat. (Or heat the oil in a large overproof skillet or sauté pan.) Put the pork tenderloin in the pan when the oil starts to smoke. Sear the pork, turning occasionally, until it has a nice crust on all sides, about 5 minutes.
- Transfer to the oven and roast until done, about 5 more minutes. The internal temperature of the pork should read no more than 140°F. Allow the pork to repose for 10 minutes before slicing. During this time, the temperature will come up to about 150°F.
- Reheat the sauce in a small saucepan while the pork reposes. Add the lime juice and cilantro and season with salt and pepper. Slice the meat across the grain on a diagonal. Arrange the slices on a warm platter. Drizzle with the sauce and garnish with the lime wedges and cilantro sprigs. Serve immediately.