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Roast Pork with Pumpkin Seed Sauce

Mexican.Chef's picture
  Ancho chile 1
  Sugar 1⁄4 Cup (4 tbs)
  Coarse salt 2 Tablespoon
  Rosemary 1 Teaspoon
  Pepper 1 Teaspoon
  Boneless pork loin 2 1⁄2 Pound
  Olive oil 1 Tablespoon
For sauce
  Poblano chilies 2
  Shelled pumpkin seeds 1 Cup (16 tbs)
  Chicken broth 2 1⁄2 Cup (40 tbs)
  Toasted white bread slices 2
  Cilantro 1⁄2 Cup (8 tbs), chopped
  Onion 1⁄2 , chopped
  Garlic 2 Clove (10 gm), minced
  Butter 2 Tablespoon
  Heavy cream 1 Cup (16 tbs)

Stem, seed and mince the ancho chile.
Place in a bowl, add next 4 ingredients and mix well.
Rub over the pork, cover and refrigerate overnight.
Heat olive oil in a skillet and brown the pork.
Roast in a 350° oven about 1 hour or until done.
Cut pork into slices.
Arrange on a platter and spoon the sauce over.
Sauce: Roast, peel and seed the chilies.
Heat a skillet, add the pumpkin seeds and toast until they pop.
Put into blender with the chilies, broth, toast, cilantro, onion and garlic.
Puree until smooth.
Melt the butter in a saucepan.
Stir in the puree and simmer 15 minutes.
Add the cream and bring to a boil.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4157 Calories from Fat 2025

% Daily Value*

Total Fat 230 g353.3%

Saturated Fat 99.9 g499.7%

Trans Fat 1 g

Cholesterol 1295.8 mg431.9%

Sodium 7246.8 mg302%

Total Carbohydrates 171 g56.9%

Dietary Fiber 13.9 g55.7%

Sugars 57 g

Protein 349 g697.8%

Vitamin A 310.9% Vitamin C 24%

Calcium 38.9% Iron 102.6%

*Based on a 2000 Calorie diet


Roast Pork With Pumpkin Seed Sauce Recipe