Pumpkin Seed Crusted Pork Tenderloin Recipe

Ingredients

• 1 (1 1/4 pound) pork tenderloin, trimmed
• 1.5 teaspoons kosher salt
• freshly ground black pepper to taste
• 1 pinch cayenne pepper, or to taste
• 2 teaspoons vegetable oil
• 1 tablespoon Dijon mustard
• 2 teaspoons maple syrup
• 0.25 teaspoon ground cumin
• 0.33 cup finely chopped pumpkin seeds
• 1 cup chicken broth, divided
• 2 tablespoons rice vinegar
• 2 teaspoons balsamic vinegar
• 2 tablespoons unsalted butter

Instructions

1. Preheat your oven to 425°F (220°C). Season the pork tenderloin generously with salt, freshly ground black pepper, and a pinch of cayenne pepper for a subtle kick.
2. Heat vegetable oil in an oven-safe skillet over high heat. Sear the pork tenderloin in the hot oil until it develops a beautiful, golden-brown crust on all sides. Remove from the pan and set aside on a plate.
3. In a small bowl, combine Dijon mustard, pure maple syrup, and ground cumin. This mixture will create a delicious and flavorful base for the pumpkin seed crust.
4. Spread the mustard mixture evenly over the entire surface of the pork tenderloin, creating a thick layer. This will help the pumpkin seeds adhere and add a tangy-sweet flavor.
5. Generously cover the mustard-coated pork tenderloin with pumpkin seeds, pressing them lightly into the surface to ensure they stick. Don't forget the sides!
6. Return the pork tenderloin to the skillet and add 1/2 cup of chicken or vegetable broth to the pan.
7. Roast in the preheated oven for approximately 20 minutes, or until the pork is slightly pink in the center and reaches an internal temperature of 145°F (63°C). Use an instant-read thermometer to check for doneness. Remove from the oven and let rest, loosely covered with foil, for 5-10 minutes.
8. While the pork rests, place the skillet back over medium-high heat. Add the remaining 1/2 cup of broth, rice vinegar, and balsamic vinegar to the pan. Stir and bring to a boil.
9. Continue cooking until the liquid has reduced by half, about 1 minute. Remove from heat and stir in cold butter for richness. Taste and adjust seasoning as needed. Serve the pan sauce over the sliced pork tenderloin and enjoy!

Nutrition

• Calories: 545 kcal
• Fat Content: 33 g
• Fiber Content: 1 g
• Sugar Content: 6 g
• Sodium Content: 2313 mg
• Protein Content: 50 g
• Cholesterol Content: 156 mg
• Carbohydrate Content: 12 g
• Saturated Fat Content: 12 g
• Unsaturated Fat Content: 0 g