Ingredients
4 canned chipotle chiles in adobo sauce, chopped plus 2 Tbsp sauce
1/4 cup orange juice
1 Tbsp light brown sugar
2 lbs. pork tenderloin
3/4 cup hulled pumpkin seeds (green seeds)
1 cup half & half
1 clove garlic, minced
1 tsp chipotle chile powder
1/2 tsp salt
1 Tbsp pumpkin seed oil
Preparation
Combine chiles, sauce, orange juice, and brown sugar. Put pork in a zip top bag and add marinade, turning to coat. Refrigerate at least 2 hours or overnight.
Preheat oven to 375. Toast pumpkin seeds on a baking sheet until they have popped and are just starting to brown, 7 to 11 minutes. Let cool completely. In a food processor, whirl 1/2 cup of seeds into a paste.
Heat grill to medium high. Grill pork, turning once, until an instant-read thermometer inserted into center reads 160, about 10 minutes per side. Let rest 10 to 15 minutes. Reserve juices.
Slice pork into 1/2-inch medallions. Drizzle with sauce and pumpkin seed oil and garnish with remaining 1/4 cup of tasted pumpkin seeds.
