Recipe By Chef John
Rating
Published Oct 25th
Prep 15m Cook 30m Additional - Ready In 45m
Servings 2 servings Calories 545.4

I’m sharing not only what I think is the perfect fall roast, but two key culinary skills-how to properly cook lean meat and how to make a fast, easy, and delicious pan sauce.

Recipe Ingredients

  • 1 (1 1/4 pound) pork tenderloin, trimmed
  • 1 ½ 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
  • ¼ teaspoon ground cumin
  • ⅓ cup finely chopped pumpkin seeds
  • 1 cup chicken broth, divided
  • 2 tablespoons rice vinegar
  • 2 teaspoons balsamic vinegar
  • 2 tablespoons unsalted butter

Cooking Directions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Season pork with salt, freshly ground black pepper, and cayenne.
  2. 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.
  3. 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.
  4. 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.
  5. 5 Transfer pork back into the pan and add 1/2 cup of broth.
  6. 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.
  7. 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.
  8. 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.

Nutrition Facts

  • Calories 545.4
  • Carbohydrate 11.7 g
  • Cholesterol 156.2 mg
  • Fat 32.9 g
  • Fiber 1 g
  • Protein 50.4 g
  • Saturated Fat 12 g
  • Sodium 2313.1 mg
  • Sugar 5.5 g

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Chef's Notes

Make sure to use green pumpkin seeds of the pepita variety for this; You can use olive oil instead of vegetable if preferred. If you want to customize your spices for the pork, go ahead. You can use honey instead of maple syrup; If you're not into pork, this would work well for 2 large chicken breasts.

Reviews

  1. Easy and a nice flavor. Could be a good week night meal. We made bourbon glazed carrots to go along with it. We will definitely be making again.
  2. So So yummy! Pay attention and use 20 minutes. I set two timers (mistakenly) - one was for 20, the other for 22. Twenty-two minutes was Just a hair too long.
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  4. Another perfect recipe and the best pork tenderloin I ever eaten. Notice he sticks the pumpkin seeds with a combination of dijon, maple syrup and cumin, and it is even more tasty than you can imagine. Plus, notice the final cooking only takes 20 min.
  5. Chef John has never let me down. Literally, never. Ever single one of his recipes I have tried is 5 stars. Substituted the maple syrup for honey (because that’s what I had) and had to adjust my time for a larger roast but this was the best roast I have ever made. Perfect combination of - Read more ...
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