Pumpkin Seed Crusted Pork Tenderloin
If I had to narrow my choice of meats down to one for the rest of my life, I am quite certain that meat would be pork. – James Beard
We tend to agree with the late chef’s sentiments. While we wouldn’t dare pass up a good burger or a chop of lamp, pork still reigns supreme when it comes to flavor, versatility, and downright good taste.
Pork tenderloin is an under-celebrated cut (in our humble opinion), with many folks considering it to be “too fatty”, “too tough”, or just “bland”.
But with the right technique, the right attitude, and our recipe below – you can turn basic pork tenderloin into a James Beard restaurant-worthy dish.
The Good, the Bad, and the Crusty
The great thing about pork is the high amount of protein (sometimes more than lamb) – but we kicked up the count even higher by adding pumpkin seeds to our dish!
If you didn’t know: just one cup of pumpkin seeds contains about 12g of protein! Wow. Guess we should be saving the insides of our jack-o-lanterns in the fall. 🙂
The downside to making pork tenderloin is that it’s very easy to overcook: One minute, it’s not done; the next, it’s a dry log fit only for the fireplace!
Thankfully for you, there’s no guessing when it comes to our version.
Our chef (yes, the one who creates all of our Kettle & Fire flavors!) designed this recipe to balance a perfectly juicy pork center with a tender-but-crispy exterior – and the result is nothing short of a masterpiece. Check it out below!
Pumpkin Seed-Crusted Pork Tenderloin
Ingredients
- 1 lbps pork tenderloins
- 1¼ cups cup toasted and hulled pumpkin seeds pepitas
- ¾ cup Japanese breadcrumbs
- 2½ tsp salt, or to taste
- 2½ tsp freshly ground black pepper, or to taste
- 1 tsp garlic powder
- 1 cup beef bone broth
- 1 tbsp chopped fresh sage
- 1 cup all-purpose flour
- 2 eggs large
- 4 tbsp water
- canola oil for pan-frying
Instructions
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It’s best, but not required, to inject tenderloins the night before. If injecting the same day, let meat rest while you prep other food.
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Mix 1 cup of bone broth with a pinch of sage and 1 teaspoon garlic powder, stirring until aromatic from the sage.
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Fill meat injector with bone broth and, after trimming tenderloins to remove excess fat, inject them with broth.
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Preheat the oven to 350ºF.
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In a food processor, pulse the pumpkin seeds, breadcrumbs, 1 teaspoon of salt, 1 teaspoon of pepper, and the sage. Do not pulse to a powder; the mixture should have some texture.
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Season the flour with the remaining salt and freshly ground black pepper. Whisk together the eggs and water to make an egg wash.
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Dredge whole tenderloins in the seasoned flour, then dip into the egg wash, shaking off all excess. Immediately roll in the pumpkin seed mixture, thoroughly coating all sides.
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Heat a large sauté pan over medium heat; add 1/4-inch of oil and heat through.
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When the oil is hot, carefully lower the crusted tenderloins down into the hot oil. Cook until golden brown on all sides, being careful not to disturb the crust. Place on a parchment-lined baking sheet, and cook in the oven until an instant-read thermometer registers 140ºF for medium-rare and 150ºF for medium – about 15 to 18 minutes.
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Transfer the tenderloins to a carving board; let rest for 5 to 10 minutes before slicing.
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Slice the tenderloins on the bias into 1/2-inch thick medallions. Serve hot, cold or at room temperature.*
