Pumpkin Seed-Crusted Pork Tenderloin Roast

Chef John's fall-inspired recipe produces perfectly cooked, pumpkin seed-crusted pork tenderloin and a fast pan sauce that's sure to impress.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 545 Calories

Ingredients

• 2 teaspoons vegetable oil
• 2 tablespoons unsalted butter
• 1 pinch cayenne pepper, or to taste
• 2 teaspoons balsamic vinegar
• 2 tablespoons rice vinegar
• 1 cup chicken broth, divided
• 2 teaspoons maple syrup
• freshly ground black pepper to taste
• 1 tablespoon Dijon mustard
• 1 (1 1/4 pound) pork tenderloin, trimmed
• 0.25 teaspoon ground cumin
• 1.5 teaspoons kosher salt
• 0.33333334326744 cup finely chopped pumpkin seeds

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C). Season pork with salt, freshly ground black pepper, and cayenne.

Step 2

Heat vegetable oil in an oven-proof pan over high heat. Sear pork in the hot oil until well-browned on all sides. Turn off the heat, and transfer to a plate.

Step 3

Mix mustard, maple syrup, and cumin together in a small bowl. Use a spoon to spread mustard mixture all over the surface of the pork, getting as thick a layer as possible.

Step 4

Transfer the pumpkin seeds on top of the mustard mixture in a thick layer, and lightly press down into the surface. Press pumpkin seeds into the sides as well.

Step 5

Transfer pork back into the pan and add 1/2 cup of broth.

Step 6

Roast in the preheated oven until pork is slightly pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork to a plate and cover loosely with foil.

Step 7

Place the same pan back over medium-high heat and add remaining 1/2 cup of broth, rice vinegar, and balsamic vinegar. Stir with a spoon and bring to a boil.

Step 8

Cook until liquid has reduced by half, about 1 minute. Turn off the heat and stir in butter. Taste for seasoning and serve over sliced pork.