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1
Stir pumpkin seeds in heavy medium skillet over medium heat until golden and beginning to pop, about 8 minutes.
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2
Cool.
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3
Reserve 2 tablespoons seeds in bowl.
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4
In blender, mix 7 tablespoons pumpkin seeds and half each of lettuce, onion, cilantro, chilies, garlic, radish leaves and broth.
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5
Blend to smooth puree.
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6
Transfer to large bowl.
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7
Repeat with 7 tablespoons pumpkin seeds and remaining lettuce, onion, cilantro, chilies, garlic, radish leaves and broth.
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8
Pour into same large bowl.
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9
Heat 1 tablespoon oil in heavy large skillet over medium-high heat.
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10
Add puree; boil until slightly thickened, stirring often, 10 minutes.
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11
Reduce heat to medium; cover partially.
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12
Simmer puree until reduced to thick sauce, stirring occasionally, 20 minutes.
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13
Season with salt and pepper.
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14
Preheat oven to 325F.
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15
Sprinkle pork with salt and pepper.
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16
Heat 1 tablespoon oil in large ovenproof skillet over medium-high heat.
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17
Add pork; brown on all sides, about 10 minutes.
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18
Place skillet in oven; roast pork until thermometer inserted into center registers 150F, about 45 minutes.
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19
Transfer pork to cutting board; let stand 10 minutes.
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20
Reserve pan juices.
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21
Slice pork thinly; place on platter.
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22
Re-warm sauce, adding pan juices; spoon sauce over pork.
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23
Top with reserved seeds.
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24
*Also known as pepitas.
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25
Available at Latin American markets, natural foods stores and many supermarkets.
