Grilled Pork Tenderloin with Pipian Sauce

Ingredients

• 1- to 1 1/4-pound pork tenderloin
• cut into 1/2-inch-thick medallions
• 3 tablespoons vegetable oil
• 1/2 onion
• coarsely chopped
• 3/4 cup pumpkin seeds (pepitas)
• 1/4 cup peanuts (1 1/2 ounces)
• 1/4 cup sesame seeds (1 1/2 ounces)
• 2 garlic cloves
• minced
• 4 cups water
• 12 ounces tomatillo
• * husked
• 2 teaspoons coarsely chopped seeded jalapeno chili
• 1 1/2 cups fresh cilantro leaves
• 1 1/2 cups torn romaine leaves
• 1 1/4 cups low-salt chicken broth
• 3 radishes
• trimmed
• chopped

Instructions

1. Place pork between 2 sheets of waxed paper.
2. Pound to 1/4- to 1/2-inch thickness.
3. (Can be made 4 hours ahead.
4. Cover; chill.)
5. Heat 2 tablespoons oil in heavy large skillet over medium heat.
6. Add next 5 ingredients.
7. Saute until seeds are lightly browned, about 4 minutes.
8. Set aside.
9. Place 4 cups water, tomatillos, and jalapeno in small saucepan.
10. Simmer over medium heat until tomatillos are soft and olive-green color, about 15 minutes.
11. Drain, reserving 1/4 cup cooking liquid.
12. Transfer tomatillos, jalapeno, reserved 1/4 cup liquid, cilantro, lettuce, broth, radishes, and seed mixture to blender.
13. Blend sauce until smooth, stopping occasionally to push down ingredients.
14. Heat 1 tablespoon oil in large skillet over medium heat.
15. Add sauce; cook until thickened, about 4 minutes.
16. Season with salt and pepper.
17. (Can be made 2 hours ahead.
18. Let stand at room temperature.)
19. Prepare barbecue (medium-high heat).
20. Sprinkle pork with salt and pepper.
21. Grill until cooked through, about 2 minutes per side.
22. Divide among 4 plates.
23. Stir sauce over medium heat until heated through.
24. Spoon sauce over pork.
25. Green tomato-like vegetables with paper-thin husks.
26. Available at Latin American markets and some supermarkets.