For a richer flavor, try using toasted pumpkin seeds. Don't skip searing the pork! This step is crucial for developing a beautiful crust and locking in moisture. Letting the pork rest is essential for juicy, tender results.
Pumpkin Seed-Crusted Pork Tenderloin Roast
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME45 mins
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SERVING2 People
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VIEWS22
Elevate your autumn dining with this stunning pork tenderloin, boasting a crunchy pumpkin seed crust and a luscious pan sauce. A guaranteed showstopper that's surprisingly simple to create!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate12 g
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Cholesterol156 mg
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Fiber1 g
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Protein50 g
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Saturated Fat12 g
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Sodium2313 mg
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Sugar6 g
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Fat33 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 425 degrees F (220 degrees C). Season pork with salt, freshly ground black pepper, and cayenne. (Prep time: 5 minutes)
02
StepHeat 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. (Cook time: 5-7 minutes)
03
StepMix 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. (Prep time: 2 minutes)
04
StepTransfer 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. (Prep time: 3 minutes)
05
StepTransfer pork back into the pan and add 1/2 cup of broth.
06
StepRoast 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.
07
StepPlace 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.
08
StepCook 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. (Cook time: 3-5 minutes)
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Christina Boyer
Jun 27, 2025I added a pinch of red pepper flakes to the pumpkin seed crust for a little extra heat.
Kaya Bins
Jun 23, 2025This is my new go-to recipe for pork tenderloin. Thank you!
Edythe Price
Jun 11, 2025I didn't have rice vinegar, so I used apple cider vinegar instead. It worked great!
Aida Boyer
Jun 7, 2025The maple syrup and cumin in the mustard mixture is such a delicious combination.
Era Kunde
May 26, 2025The pan sauce is so easy and flavorful. I'll be using it on other meats too!
Ezekiel Mcdermott
Apr 30, 2025My pork was a little overcooked, so I'll reduce the cooking time next time.
Kole Cruickshank
Apr 24, 2025This recipe was a huge hit! The pumpkin seed crust is genius.