Grilled Pork Tenderloin With Pipian Sauce Recipe - Cooking Index
Pipián is an earthy, pureed seed sauce that is traditional in Mexican cooking. Serve this dish with rice to soak up the sauce.Type: Pork
|1 lb||454g / 16oz||Pork tenderloin - (to 1 1/4) - cut 1/2"-thk|
|3 tablespoons||45ml||Vegetable oil|
|1/2||Onion - coarsely chopped|
|3/4 cup||82g / 2.9oz||Pumpkin seeds (pepitas)|
|1/4 cup||59ml||Peanuts - (1 1/2 oz)|
|1/4 cup||27g / 1oz||Sesame seeds - (1 1/2 oz)|
|2||Garlic cloves - minced|
|12 oz||340g||Tomatillo - husked|
|2 teaspoons||10ml||Coarsely-chopped seeded jalapeño chili|
|1 1/2 cups||24g / 0.8oz||Fresh cilantro leaves|
|1 1/2 cups||60g / 2.1oz||Torn romaine leaves|
|1 1/4 cups||296ml||Low-salt chicken broth|
|3||Radishes - trimmed, chopped|
|Salt - to taste|
|Freshly-ground black pepper - to taste|
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.)
Heat 2 tablespoons oil in heavy large skillet over medium heat. Add next 5 ingredients. Saute until seeds are lightly browned, about 4 minutes. Set aside.
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. 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.
Heat 1 tablespoon oil in large skillet over medium heat. Add sauce; cook until thickened, about 4 minutes. Season with salt and pepper. (Can be made 2 hours ahead. 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.
This recipe yields 4 servings.
Bon Appetit, September 2002
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