Roasted Pork Tenderloin with Pumpkin Seed Crusted

Simple, Seasonal, and Sensational

I haven’t posted a roasted pork tenderloin recipe for a while, but with “fancy” roasted meat season almost upon us, I thought the timing was perfect for a seasonably appropriate twist on this extremely user-friendly cut of meat. And what better way to twist something seasonally than by using the always beautiful and delicious pumpkin seeds.

However, not just any old pumpkin seeds will do. We need to use the small, green, husk-less seeds, which are often sold as pepitas. I believe I heard somewhere that these are extremely good for you, and might even be considered a “super food,” although I still don’t fully understand what the means. (How are potato chips not a “super food”? But that’s an argument for another post.) Regardless, these flavorful seeds are one of my favorite fall ingredients, and they really shine here.

Besides the great taste and texture, the beautiful crust also helps keep our tenderloin nice and moist. However, it’s not a magic crust, and you still have to not overcook the meat. My time rec will get you close, but please check with a thermometer. I generally shoot for 140 degrees F, to ensure a juicy slice. And if you’re looking for a serving suggestion, the cayenne carrots were very nice, but no matter how you plate this, I really hope you give this a try soon. Enjoy!

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