Grilled Pork Tenderloin with Pipian Sauce Recipe

Name: Grilled Pork Tenderloin with Pipian Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 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 tomatillo,* 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

Servings: persons

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 tomatillo,* 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.
2
Pound to 1/4- to 1/2-inch thickness.
3
(Can be made 4 hours ahead.
4
Cover; chill.)
5
Heat 2 tablespoons oil in heavy large skillet over medium heat.
6
Add next 5 ingredients.
7
Saute until seeds are lightly browned, about 4 minutes.
8
Set aside.
9
Place 4 cups water, tomatillos, and jalapeno in small saucepan.
10
Simmer over medium heat until tomatillos are soft and olive-green color, about 15 minutes.
11
Drain, reserving 1/4 cup cooking liquid.
12
Transfer tomatillos, jalapeno, reserved 1/4 cup liquid, cilantro, lettuce, broth, radishes, and seed mixture to blender.
13
Blend sauce until smooth, stopping occasionally to push down ingredients.
14
Heat 1 tablespoon oil in large skillet over medium heat.
15
Add sauce; cook until thickened, about 4 minutes.
16
Season with salt and pepper.
17
(Can be made 2 hours ahead.
18
Let stand at room temperature.)
19
Prepare barbecue (medium-high heat).
20
Sprinkle pork with salt and pepper.
21
Grill until cooked through, about 2 minutes per side.
22
Divide among 4 plates.
23
Stir sauce over medium heat until heated through.
24
Spoon sauce over pork.
25
Green tomato-like vegetables with paper-thin husks.
26
Available at Latin American markets and some supermarkets.

521

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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), and more.

Yes, Grilled Pork Tenderloin with Pipian Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Pork Tenderloin with Pipian Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions