Pork With Pumpkin Seed Sauce Recipes

PORK WITH PUMPKIN-SEED SAUCE

Steps:

• Stir pumpkin seeds in heavy medium skillet over medium heat until golden and beginning to pop, about 8 minutes. Cool. Reserve 2 tablespoons seeds in bowl. In blender, mix 7 tablespoons pumpkin seeds and half each of lettuce, onion, cilantro, chilies, garlic, radish leaves and broth. Blend to smooth puree. Transfer to large bowl. Repeat with 7 tablespoons pumpkin seeds and remaining lettuce, onion, cilantro, chilies, garlic, radish leaves and broth. Pour into same large bowl. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add puree; boil until slightly thickened, stirring often, 10 minutes. Reduce heat to medium; cover partially. Simmer puree until reduced to thick sauce, stirring occasionally, 20 minutes. Season with salt and pepper.
• Preheat oven to 325°F. Sprinkle pork with salt and pepper. Heat 1 tablespoon oil in large ovenproof skillet over medium-high heat. Add pork; brown on all sides, about 10 minutes. Place skillet in oven; roast pork until thermometer inserted into center registers 150°F, about 45 minutes. Transfer pork to cutting board; let stand 10 minutes. Reserve pan juices.
• Slice pork thinly; place on platter. Re-warm sauce, adding pan juices; spoon sauce over pork. Top with reserved seeds.
• *Also known as pepitas. Available at Latin American markets, natural foods stores and many supermarkets.

PORK WITH MASHED PUMPKIN

Steps:

• Combine pork, the unpeeled onion and unpeeled garlic, 1 teaspoon salt, and 1/2 teaspoon peppercorns in a medium stockpot. Add water to cover by about 1 inch. Cover and bring to a boil, immediately reduce heat to maintain a slow rolling boil, skimming off any froth that rises to the surface. Cook, partially covered, until the meat is tender, about 45 minutes. Transfer meat to a bowl, letting it drain well; reserve the liquid, and set the meat aside. Strain the liquid through a fine-mesh sieve; there should be 3 to 4 cups. Wipe out the pot, and return stock to pot; set aside.
• Cut pumpkin or squash into 8 equal chunks, removing any seeds or strings. Add to stock and bring to a boil. Reduce heat to maintain a low rolling boil and cook until tender, about 30 minutes. Remove pumpkin, and drain well in a colander. Cool to room temperature. Reserve stock for another use. Scrape pumpkin flesh into a bowl, discarding the skin. Mash the flesh thoroughly; set aside.
• Meanwhile; bring 2 to 3 cups water to a boil in a small saucepan. Add the dried chiles, and cook, uncovered, until softened, about 5 minutes. Drain, stem and seed the chiles; set aside.
• Place pumpkin seeds in a small skillet over medium-low heat. Toast, stirring and shaking skillet, until the seeds begin to swell and pop, 3 to 5 minutes; set aside. In a spice grinder or a mortar and pestle, combine the cumin, coriander, and remaining 1/2 teaspoon peppercorns. Grind until fine; set aside.
• In the jar of a blender, combine the coarsely chopped onion, finely chopped garlic, tomatoes, drained chiles, pumpkin seeds, and ground spices; puree until smooth.
• In a medium saucepan, heat 2 tablespoons lard over medium-high heat until rippling. Add the pureed tomato mixture. Reduce heat to medium, cover, and cook, stirring occasionally, until the fat starts to separate, about 15 minutes. Add the reserved mashed pumpkin or squash and the vinegar, stirring to mix well. Cook, covered, for 10 minutes more. Taste and adjust for seasoning.
• Heat the remaining 2 tablespoons lard in a large skillet over medium-high heat. Add the pork, seasoning with salt and pepper. Cook until lightly browned and crisp, but not dry, about 5 minutes.
• Spoon seasoned pumpkin or squash mixture onto a platter and top with pork.

PUMPKIN SEED-CRUSTED PORK TENDERLOIN ROAST

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Season pork with salt, freshly ground black pepper, and cayenne.
• Heat 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.
• Mix 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.
• Transfer 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.
• Transfer pork back into the pan and add 1/2 cup of broth.
• Roast 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.
• Place 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.
• Cook 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.

CHEF JOHN'S PUMPKIN-BRAISED PORK

Steps:

• Cut pork into large chunks. Place in a bowl. Add salt, pepper, cayenne, thyme, fennel seeds, rosemary, and shallots. Mix thoroughly and cover pork with parchment paper. Refrigerate to let flavors develop, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Add flour to pork and mix to coat. Heat oil in a skillet over medium-high heat. Cook pork in 2 batches until browned, about 3 minutes per side.
• Insert the tip of a knife at a 45-degree angle into the top half of the pumpkin. Slowly cut all the way around to remove the 'lid'. Scrape seeds and fibers off the bottom of the lid and inside of the pumpkin using a large spoon or ice cream scoop.
• Line the bottom of a baking pan with parchment paper and place pumpkin on top. Stuff the pumpkin with the browned pork; pour in cider. Cover with the top.
• Bake in the preheated oven until pork is very tender, about 4 hours. Pour in a little more cider after a few hours in the oven, since a lot of it evaporates. Remove from the oven and let rest; brush pumpkin with some of the rendered fat from the bottom of the pan.
• Scoop pork onto serving plates and cut out pieces of pumpkin to serve alongside. Combine remaining rendered fat with cooking liquid from inside the pumpkin. Let sauce rest for a few minutes so you can skim off most of the fat. Spoon sauce over the pork.

PORK CHOPS AND SQUASH WITH PUMPKIN SEED VINAIGRETTE

Steps:

• Preheat oven to 425°F. Spread out pumpkin seeds on a large rimmed baking sheet. Toast, tossing once, until just beginning to darken, about 4 minutes. Let cool. Coarsely chop; set aside.
• Toss squash with 1 tablespoon oil on a large rimmed baking sheet; season with salt and pepper. Roast squash, turning occasionally, until golden brown and tender, 35-40 minutes.
• When squash has been roasting for 30 minutes, heat 1 tablespoon oil in a large heavy skillet over medium-high heat. Season pork chops with salt and pepper and cook until brown, 5-8 minutes. Turn over and cook until pork is cooked through, about 3 minutes longer.
• Whisk garlic, 3 tablespoons chopped cilantro, 2 tablespoons lime juice, reserved toasted pumpkin seeds, and remaining 3 tablespoons oil in a small bowl to combine. Season vinaigrette with salt, pepper, and more lime juice, if desired.
• Divide squash and pork among plates; spoon vinaigrette over. Top with cilantro leaves.