Grilled Pork Tenderloin With Pipian Sauce

Recipe Ingredients

1 lb	454g / 16oz	Pork tenderloin - (to 1 1/4) - cut 1/2"-thk
		Medallions
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
4 cups	948ml	Water
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

Recipe 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.)

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.

Source:
Bon Appetit, September 2002

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