Pepita and Herb Crusted Pork Tenderloin
With plenty of extra flavor from fresh rosemary, sage, savory, and thyme, this pork tenderloin gets extra crunch from crushed pepitas, or pumpkin seeds. The perfect cool weather dish, this tenderloin will fill your kitchen with the aromas of autumn.
Ingredients
- 1 cup roasted pumpkin seeds
- 1 package holiday mix fresh herbs (includes 2 tablespoons rosemary, 2 tablespoons sage, 3 tablespoons savory, 2 tablespoons thyme)
- 2 teaspoons fresh orange zest (optional)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 teaspoons Chinese five spice powder
- 2 tablespoons white wine Dijon mustard
- 2.5 pounds pork tenderloin
- 1/2 cup chicken stock, warm
Instructions
- Crush the pumpkin seeds, blend with the fresh herbs and garlic; place in a shallow dish and set aside. 2 teaspoons orange zest can be added as an optional ingredient.
- Smear 1 tablespoon olive oil over the entire tenderloin, then coat with the powder. In large skillet, heat 1 tablespoon olive oil on high, sear the pork 2-3 minutes on each side.
- Spread mustard all over pork, then roll in pumpkin seed and fresh herb blend.
- Place in roasting pan and cook 40 minutes. Pour chicken stock and continue to roast an additional 20 minutes or until pork reaches 165 degrees.
Notes
Recipe Source: Pamela Clark, Raleigh, NC; www.thethymesavor.com
Time: 90 minutes
Servings: 4
