Pork with Pumpkin-Seed Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 cup shelled pumpkin seeds |
2 cups chopped romaine lettuce |
1 medium onion, chopped |
1/2 cup chopped fresh cilantro |
2 tablespoons chopped seeded jalapeño chilies |
2 garlic cloves, peeled |
1 tablespoon chopped radish leaves |
3 1/2 cups canned low-salt chicken broth |
2 tablespoons corn oil |
1 2-pound boneless pork loin roast |
Directions:
1. Stir pumpkin seeds in heavy medium skillet over medium heat until golden and beginning to pop, about 8 minutes. Cool. Reserve 2 tablespoons seeds in bowl. In blender, mix 7 tablespoons pumpkin seeds and half each of lettuce, onion, cilantro, chilies, garlic, radish leaves and broth. Blend to smooth puree. Transfer to large bowl. Repeat with 7 tablespoons pumpkin seeds and remaining lettuce, onion, cilantro, chilies, garlic, radish leaves and broth. Pour into same large bowl. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add puree; boil until slightly thickened, stirring often, 10 minutes. Reduce heat to medium; cover partially. Simmer puree until reduced to thick sauce, stirring occasionally, 20 minutes. Season with salt and pepper.
2. Preheat oven to 325°F. Sprinkle pork with salt and pepper. Heat 1 tablespoon oil in large ovenproof skillet over medium-high heat. Add pork; brown on all sides, about 10 minutes. Place skillet in oven; roast pork until thermometer inserted into center registers 150°F, about 45 minutes. Transfer pork to cutting board; let stand 10 minutes. Reserve pan juices.
3. Slice pork thinly; place on platter. Re-warm sauce, adding pan juices; spoon sauce over pork. Top with reserved seeds.
4. *Also known as pepitas. Available at Latin American markets, natural foods stores and many supermarkets.
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