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How to Make Pumpkin Seed-Crusted Pork Tenderloin Roast - A Step-by-Step Guide

When it comes to fall flavors and comfort food, few things can beat a tender and flavorful pork tenderloin roast. And when you add a crunchy, savory pumpkin seed crust, you take the traditional roast to a whole new level. This recipe for Pumpkin Seed-Crusted Pork Tenderloin Roast is a delicious and impressive dish that is perfect for a cozy family dinner or a special occasion.

The star of this recipe is, of course, the pork tenderloin. Known for its lean and tender meat, pork tenderlo...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Servings: 2
  • Yield: 2 servings

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

    545 cal.

    • Total Fat: 33g
    • Saturated Fat: 12g
    • Cholesterol: 156mg
    • Sodium: 2313mg
    • Total Carbohydrate: 12g
    • Dietary Fiber: 1g
    • Total Sugars: 6g
    • Protein: 50g
    • Vitamin C: 1mg
    • Calcium: 32mg
    • Iron: 6mg
    • Potassium: 921mg

    Categories

    Roast recipes
    Pork recipes
    Pumpkin seed recipes
    Tenderloin recipes
    Crust recipes