PUMPKIN SEED-CRUSTED PORK TENDERLOIN ROAST

Pumpkin Seed-Crusted Pork Tenderloin Roast image

I'm sharing not only what I think is the perfect fall roast, but two key culinary skills-how to properly cook lean meat and how to make a fast, easy, and delicious pan sauce.

Provided by Chef John

Time 45m

Yield 2

Number Of Ingredients 13

Ingredients

1 (1 1/4 pound) pork tenderloin, trimmed
1 ½ teaspoons kosher salt
freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
2 teaspoons vegetable oil
1 tablespoon Dijon mustard
2 teaspoons maple syrup
¼ teaspoon ground cumin
⅓ cup finely chopped pumpkin seeds
1 cup chicken broth, divided
2 tablespoons rice vinegar
2 teaspoons balsamic vinegar
2 tablespoons unsalted butter

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Season pork with salt, freshly ground black pepper, and cayenne.
Heat vegetable oil in an oven-proof pan over high heat. Sear pork in the hot oil until well-browned on all sides. Turn off the heat, and transfer to a plate.
Mix mustard, maple syrup, and cumin together in a small bowl. Use a spoon to spread mustard mixture all over the surface of the pork, getting as thick a layer as possible.
Transfer the pumpkin seeds on top of the mustard mixture in a thick layer, and lightly press down into the surface. Press pumpkin seeds into the sides as well.
Transfer pork back into the pan and add 1/2 cup of broth.
Roast in the preheated oven until pork is slightly pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork to a plate and cover loosely with foil.
Place the same pan back over medium-high heat and add remaining 1/2 cup of broth, rice vinegar, and balsamic vinegar. Stir with a spoon and bring to a boil.
Cook until liquid has reduced by half, about 1 minute. Turn off the heat and stir in butter. Taste for seasoning and serve over sliced pork.

Nutrition Facts : Calories 545.4 calories, Carbohydrate 11.7 g, Cholesterol 156.2 mg, Fat 32.9 g, Fiber 1 g, Protein 50.4 g, SaturatedFat 12 g, Sodium 2313.1 mg, Sugar 5.5 g