Grilled Pork Tenderloin with Pipian Sauce

Name: Grilled Pork Tenderloin with Pipian Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 355 milliliters fresh cilantro leaves; 2 garlic cloves, minced; 2 teaspoons coarsely chopped seeded jalapeño chili; 296 milliliters low-salt chicken broth; 1 onion, coarsely chopped; 43 grams 1/4 cup peanuts; 567 grams 1- to pork tenderloin, cut into 1/2-inch-thick medallions; 177 milliliters pumpkin seeds (pepitas); 3 radishes, trimmed, chopped; 355 milliliters torn romaine leaves; 43 grams 1/4 cup sesame seeds; 340 grams tomatillo,* husked; 3 Tbsps vegetable oil; 946 milliliters water

Grilled Pork Tenderloin with Pipian Sauce might be just the main course you are searching for. One portion of this dish contains about 40g of protein, 33g of fat, and a total of 502 calories. This gluten free and dairy free recipe serves 4. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes around 45 minutes. A mixture of tomatillo, vegetable oil, water, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

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

Ingredients you will need

Pork

Heat 2 tablespoons oil in heavy large skillet over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add next 5 ingredients. Sauté until seeds are lightly browned, about 4 minutes. Set aside.

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Seeds

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.

Ingredients you will need

Tomatillos

Olives

Water

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Tomatillos

Cilantro

Radish

Lettuce

Broth

Sauce

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Blender

Heat 1 tablespoon oil in large skillet over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add sauce; cook until thickened, about 4 minutes. Season with salt and pepper. (Can be made 2 hours ahead.

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Salt And Pepper

Sauce

Let stand at room temperature.)

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.

Ingredients you will need

Salt And Pepper

Sauce

Pork

Equipment you will use

Grill

* Green tomato-like vegetables with paper-thin husks. Available at Latin American markets and some supermarkets.

Ingredients you will need

Green Tomato

Vegetable

Equipment

Ingredients

Servings:

355milliliters

fresh cilantro leaves 2

garlic cloves, minced 2teaspoons

coarsely chopped seeded jalapeño chili 296milliliters

low-salt chicken broth 1

onion, coarsely chopped 43grams

1/4 cup peanuts 567grams

1- to pork tenderloin, cut into 1/2-inch-thick medallions 177milliliters

pumpkin seeds (pepitas)3

radishes, trimmed, chopped 355milliliters

torn romaine leaves 43grams

1/4 cup sesame seeds 340grams

tomatillo,* husked 3Tbsps

vegetable oil 946milliliters

water

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin can be paired with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. One wine you could try is Agua de Piedra Gran Seleccion Malbec. It has 4.3 out of 5 stars and a bottle costs about 14 dollars.