Last weekend, despite a nagging cold, I bundled up and went with D to the Added Value Harvest Festival in Red Hook, Brooklyn. I try to go every year, even though I've been disappointed for the past three because they never brought back the petting goats and shaggy sheep. (They did have petting chickens, but petting chickens is very hard. This I know.) Added Value is this awesome repurposed lot in Red Hook that's now a community garden run by folks who work with at-risk kids teaching them both urban farming skills and business stuff. Check out more info on Added Value here. Because we're away for Hallowe'en this year, the pumpkin chose from the pumpkin patch (affectionately named "Sophie" by some kid who wrote her name on the pumpkin with magic marker) was destined for the oven. I scooped out Sophie's insides, roasted the pumpkin, and then roasted the seeds. I made pumpkin soup, and this recipe for pork tenderloin that I found online. We served this with some sauteed carrots D made seasoned just with salt and pepper. It was delicious. Now onto those pumpkin-pecan muffins....
Pork Tenderloin with Pumpkin-Seed Sauce
4 canned chipotle chiles in adobo sauce, chopped, plus 2 tbsp. sauce
1/4 cup orange juice
1 tablespoon light brown sugar
2 lbs. pork tenderloin
3/4 cup hulled pumpkin seeds
1 cup heavy whipping cream
1 clove garlic, minced
1 teaspoon chipotle chile powder
1/2 teaspoon salt
1 tablespoon pumpkin-seed oil
In a small bowl, combine chiles, sauce, orange juice, and sugar. Put pork in a baking dish and add marinade, turning pork to coat. Cover and refrigerate for up to three days, or just 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. 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. Or you can cook in a cast-iron pan and pop in the oven at 500 degrees until done as well as you'd like it. Let rest 10 to 15 minutes. Reserve juices. Meanwhile, in a medium pan over medium heat, combine pumpkin seed paste, cream, garlic, chile powder, and salt. Cook, whisking until thickened, 3 to 5 minutes. Stir in reserved pork marinade juices. Slice pork into 1/2-in. medallions. Drizzle with sauce and pumpkin-seed oil and garnish with remaining 1/4 cup toasted pumpkin seeds.