Pipian is a traditional Mexican pumpkin seed sauce. The sauce, mild and nutty, contrasts beautifully with the spicy marinade.
marinade
1/2 cup orange juice
1 tbsp. brown sugar
5 chipotle chiles, chopped (canned in adobo sauce)
1 tbsp. reserved adobo sauce
2 lbs. pork tenderloin
sauce
1 cup heavy whipping cream
3/4 cup shelled pumpkin seeds (pepitas)
1 garlic clove, finely minced
1/2 tsp. salt (omit if pumpkin seeds are salted)
1 tsp chile powder
Combine marinade ingredients in a baking dish. Add pork to the marinade, cover, and refrigerate several hours or overnight.
Toast pumpkin seeds in a heavy skillet over medium heat, stirring occasionally, until golden and beginning to pop (about 6 minutes). Set aside to cool.
Preheat grill to medium-high. Grill the pork, turning only once, until a meat thermometer registers 150°F (about 6-10 minutes per side).
Place on cutting board and tent with foil, let rest for 10 minutes.
Meanwhile, grind the cooled pumpkin seeds (reserve 1/4 cup of whole seeds for garnish) into a paste using a food processor. Combine the ground seeds, cream, garlic, salt (if using), and chile powder in a medium saucepan over medium heat.
Cook while whisking until thickened, about 4 to 6 minutes. Stir in any accumulated juices from the pork.
Carve pork into 1/2 inch slices. Fan the pork slices on a serving platter, spoon the sauce over the pork, and sprinkle with reserved pumpkin seeds as a garnish.
Serves 4 to 6
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