Fun Food Friday: Chef Lou visits the Reasor's kitchen with a pork tenderloin with pumpkin seed pesto

Pork Tenderloin with Pumpkin Seed Pesto


2 pounds Pork Tenderloin, fat trimmed
3/4 teaspoon Kosher Salt
1/4 teaspoon Ground Black Pepper
1 1/2 teaspoons Olive Oil
2 Garlic Cloves
1/4 Small Onion, coarsely ground
1/2 cup Less-Sodium Chicken Broth
1/4 cup Roasted, Salted Shelled Pumpkin Seeds
3 tablespoons Fresh Cilantro Leaves
1/2 teaspoon Ground Cumin


1.    Preheat oven to 400 degrees. Place large roasting pan or oven-safe skillet over medium-high heat. Sprinkle pork with 1/2 teaspoon salt and pepper. Add 1 teaspoon oil and pork to pan, and cook for 4-6 minutes or until browned, turning once.

2.    Place pan with pork in oven and roast 20-25 minutes or until internal temperature reaches 145 degrees. Place the pork on cutting board and loosely cover with foil. Let stand 15 minutes before slicing.

3.    Meanwhile, in food processor with knife blade attached, puree garlic, onion, both, pumpkin seeds, cilantro, cumin, remaining 1/2 teaspoon oil and 1/4 teaspoon salt. To serve, slice pork and serve with pesto.

Print this article Back to Top