Pumpkin Seed-Crusted Pork Tenderloin Roast

Name: Pumpkin Seed-Crusted Pork Tenderloin Roast
Total time: 45
Yield: 2
Ingredients: 1 (1 1/4 pound) pork tenderloin, trimmed; 1.5 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; 0.25 teaspoon ground cumin; 0.33333334326744 cup finely chopped pumpkin seeds; 1 cup chicken broth, divided; 2 tablespoons rice vinegar; 2 teaspoons balsamic vinegar; 2 tablespoons unsalted butter

Recipe by John Mitzewich from allrecipes.com

Dinner 45 Mins.

Ingredients

2 servings

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1 (1 1/4 pound) pork tenderloin, trimmed
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1.5 teaspoons kosher salt
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freshly ground black pepper to taste
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1 pinch cayenne pepper, or to taste
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2 teaspoons vegetable oil
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1 tablespoon Dijon mustard
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2 teaspoons maple syrup

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0.25 teaspoon ground cumin
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0.33333334326744 cup finely chopped pumpkin seeds
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1 cup chicken broth, divided
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2 tablespoons rice vinegar
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2 teaspoons balsamic vinegar
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2 tablespoons unsalted butter

Instructions

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.