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; 3 Tbsps vegetable oil; 946 milliliters water

Grilled Pork Tenderloin with Pipian Sauce might be just the main course you are searching for. Watching your figure? This gluten free and dairy free recipe has 474 calories, 40g of protein, and 33g of fat per serving. This recipe serves 4. The Fourth Of July will be even more special with this recipe. A mixture of torn romaine leaves, onion, peanuts, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

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.)

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Pork

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

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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.

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Tomatillos

Olives

Water

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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.

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Tomatillos

Cilantro

Radish

Lettuce

Broth

Sauce

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Blender

Heat 1 tablespoon oil in large skillet over medium heat.

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Cooking Oil

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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.

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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.

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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 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 Bodega DiamAndes Uco Malbec. It has 4.7 out of 5 stars and a bottle costs about 23 dollars.