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Pumpkin Seed-Crusted Pork Tenderloin Roast
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Fall-inspired pumpkin seed-crusted pork tenderloin with an impressive pan sauce by Chef John.
Ingredients:
  • 1 (1 1/4 pound) pork tenderloin, trimmed
  • 1.5 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
  • 0.25 teaspoon ground cumin
  • 0.33333334326744 cup finely chopped pumpkin seeds
  • 1 cup chicken broth, divided
  • 2 tablespoons rice vinegar
  • 2 teaspoons balsamic vinegar
  • 2 tablespoons unsalted butter
Instructions:
  • Preheat the oven to a toasty 425 degrees F (220 degrees C), then generously season the pork with salt, freshly ground black pepper, and a pinch of cayenne for a flavor kick.
  • In a hot oven-proof pan, sear the pork in vegetable oil until golden brown all over. Remove from heat and place on a plate.
  • Combine the mustard, maple syrup, and cumin in a small bowl. Spread the mixture generously over the pork, ensuring a thick coating.
  • Place the pumpkin seeds on top of the mustard mixture, making a thick layer. Gently press them down onto the surface and along the sides.
  • Add 1/2 cup of broth to the pan with the pork.
  • Roast the pork in the preheated oven for about 20 minutes until it is slightly pink in the center. Use an instant-read thermometer to ensure the internal temperature reaches at least 145 degrees F (63 degrees C). Then, transfer the pork to a plate and cover it loosely with foil.
  • Return the pan to the stove over medium-high heat and pour in the remaining 1/2 cup of broth, along with the rice vinegar and balsamic vinegar. Stir with a spoon and bring to a boil.
  • Simmer until the liquid thickens for about 1 minute. Remove from heat and gently swirl in butter. Season to taste and drizzle over sliced pork for a flavorful finish.

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