Grilled Pork Tenderloin with Pipian Sauce |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 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 tomatillos, husked |
| 2 teaspoons coarsely chopped seeded jalapeno 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 | |
| 1 | Place pork between 2 sheets of waxed paper. Pound to 1/4 to 1/2-inch thickness. |
| 2 | Heat 2 tablespoons oil in heavy large skillet over medium heat. Add next 5 ingredients. Saute until seeds are lightly browned, about 4 minutes. Set aside. |
| 3 | Place 4 cups water, tomatillos, and jalapeno 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, jalapeno, 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. |
| 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. |