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Recipes

Grilled Pork Tenderloin with Pipián Sauce

By Old Mexico Grill Santa Fe NMPhotography by Mark Thomas
Image may contain Food Lunch Meal Dish Steak Plant Dinner and Supper

Recipe information

  • Yield

    Makes 4 Servings

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 tomatillos, 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

Need to make a substitution?

Preparation

  1. Step 1

    Place pork between 2 sheets of waxed paper. Pound to 1/4- to 1/2-inch thickness. DO AHEAD Can be made 4 hours ahead. Cover; chill.

    Step 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.

    Step 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.

    Step 4

    Heat 1 tablespoon oil in large skillet over medium heat. Add sauce; cook until thickened, about 4 minutes. Season with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.

    Step 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.

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