Grilled Pork Tenderloin with Pipian Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Pipián is an earthy, pureed seed sauce that is traditional in Mexican cooking. Serve this dish with rice to soak up the sauce. 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 |
Directions:
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.)
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.
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.
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.)
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.
6. * Green tomato-like vegetables with paper-thin husks. Available at Latin American markets and some supermarkets.
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