Mexican · Dinner
Pork Skillet with Green Pumpkin Seed Sauce
Seared pork tenderloin medallions finished in a skillet with a blended green pumpkin seed sauce built from toasted pepitas, tomatillo, poblano, cilantro and garlic. Served over rice with pickled onion and lime, the sauce carries a lean, herbal, nutty finish typical of Mexican pipian verde.
$6
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
512Calories
45.3gProtein
24.8gFat
28.6gCarbs
6.1gSugar
6.8gFiber
790mgSodium
141mgChol
4.9gSat Fat
1180mgPotassium
95mgCalcium
5.4mgIron
1.1mcgVitamin B12
38mgVitamin C
gluten-free
protein-rich
high-fiber
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Pat the pork medallions dry and season both sides with salt and black pepper.
2
Toast
Place the pumpkin seeds in a dry skillet over medium heat and toast 2 to 3 minutes, shaking occasionally, until they puff and turn golden.
3
Char
Add the tomatillos and poblano to the skillet over medium-high heat and char 5 to 6 minutes, turning occasionally, until skins blister and blacken.
4
Blitz
Transfer the toasted pumpkin seeds, charred tomatillos, poblano, garlic, onion and cilantro to a blender with chicken stock and blitz 1 minute until smooth.
5
Sear
Heat the olive oil in the skillet over medium-high heat and sear the pork medallions 2 to 3 minutes per side until golden and the centre reaches 145F.
6
Simmer
Pour the blended sauce over the pork and simmer over medium-low heat 4 to 5 minutes, spooning the sauce over the meat, until it thickens.
7
Rest
Let the pork rest in the sauce 5 minutes so the juices settle back into the meat.
8
Plate
Spoon the rice onto a plate, arrange the pork medallions and sauce alongside, finish with pickled onion and lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g pork tenderloin, cut into 1-inch medallions
- 1/2 cup70g raw pumpkin seeds, hulled
- 44 tomatillos (240g)
- 11 poblano pepper (120g)
- 4 cloves4 cloves garlic
- 11 white onion (200g)
- 1/2 cup20g fresh cilantro leaves, loosely packed
- 1/2 cup120ml chicken stock
- 2 tbsp30ml olive oil
- 2/3 cup130g cooked white rice
- 4 tbsp40g pickled red onion
- 22 lime wedge
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
