E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Spiced Pork Tenderloin with Pumpkin Sauce Lodge Cast Iron | September 13, 2023 Our October Recipe of the Month is inspired by everyone’s favorite fall flavor/scent/philosophy: pumpkin spice. But we took a hard left turn from the selection of pumpkin spice muffins, coffees, and cookies we’ll be enjoying this season with a savory pork tenderloin. For pumpkin fans and detractors alike, this dish comes together in our history-making USA Enamel™ dutch oven and offers a fresh take on fall cooking. Level Intermediate Prep Time 20 minutes Cook Time 30 minutes Serves 4 Cook it With Our 6 Quart USA Enamel™ Dutch Oven Ingredients Tenderloins & Spice Rub 2 pork tenderloins, about a pound each cut in half 2 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon ginger 1 teaspoon allspice ½ teaspoon ground cloves 2 teaspoons salt ½ teaspoon pepper ¼ teaspoon cayenne pepper (optional) ½ cup pepitas, for toasting Pumpkin Sauce 1 tablespoon butter 1 clove garlic, minced 2 teaspoons thyme 1 tablespoon brown sugar 2 teaspoons cider vinegar 1 ½ cups pumpkin puree ½ cup chicken broth ¼ cup heavy cream ½ teaspoon salt ¼ teaspoon pepper Brine ¼ cup salt ¼ cup sugar 1 tablespoon cider vinegar 1 cup water Directions Brine the pork tenderloin in a covered bowl or resealable bag. Combine the brine ingredients—salt, sugar, vinegar, and water—and mix until dissolved. Add pork tenderloin and refrigerate for 30 minutes or up to 3 hours. Preheat the oven to 350° F. Remove the pork from the brine and discard liquid. Pat dry with paper towels. Combine cinnamon, nutmeg, ginger, allspice, cloves, remaining salt, and pepper. Evenly coat the tenderloins with pumpkin spice rub. Reserve 2 teaspoons. Preheat a 6-quart dutch oven over medium heat. Toast the pepitas 2 to 3 minutes: they’ll start turning golden brown and give off a nutty aroma. Remove from the dutch oven and set aside. In the same dutch oven add 2 tablespoons olive oil and sear pork 2-3 minutes per side. Cover the dutch oven and transfer to the oven to roast for 10 to 15 minutes or until an instant read thermometer reaches 145° F. Remove the pork from the dutch oven and rest for 5 minutes before slicing. While the pork is resting, make the pumpkin sauce. Melt butter in the dutch oven and sauté garlic and thyme, about one minute. Stir in pumpkin puree and chicken broth, bring to a simmer. Add brown sugar, cider vinegar, salt, pepper, and the remaining 2 teaspoons of pumpkin spice. Scrape up fond (browned bits) from the bottom of the cookware. Turn off the burner and slowly add heavy cream. The sauce should thicken slightly and be warm. Season with salt and pepper to taste. Slice the pork into medallions. Shingle the pork (overlap slightly), drizzle with pumpkin sauce and sprinkle with toasted pepitas. Want to cook along with Chef Kris as he makes this Recipe of the Month dish? Watch the video here! Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Cast Iron Seared Standing Rib Roast View recipe Winter Root Vegetable Chili View recipe Orange Glazed Stuffed Pork Chops View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Spiced Pork Tenderloin with Pumpkin Sauce Lodge Cast Iron | September 13, 2023 Our October Recipe of the Month is inspired by everyone’s favorite fall flavor/scent/philosophy: pumpkin spice. But we took a hard left turn from the selection of pumpkin spice muffins, coffees, and cookies we’ll be enjoying this season with a savory pork tenderloin. For pumpkin fans and detractors alike, this dish comes together in our history-making USA Enamel™ dutch oven and offers a fresh take on fall cooking. Level Intermediate Prep Time 20 minutes Cook Time 30 minutes Serves 4 Cook it With Our 6 Quart USA Enamel™ Dutch Oven Ingredients Tenderloins & Spice Rub 2 pork tenderloins, about a pound each cut in half 2 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon ginger 1 teaspoon allspice ½ teaspoon ground cloves 2 teaspoons salt ½ teaspoon pepper ¼ teaspoon cayenne pepper (optional) ½ cup pepitas, for toasting Pumpkin Sauce 1 tablespoon butter 1 clove garlic, minced 2 teaspoons thyme 1 tablespoon brown sugar 2 teaspoons cider vinegar 1 ½ cups pumpkin puree ½ cup chicken broth ¼ cup heavy cream ½ teaspoon salt ¼ teaspoon pepper Brine ¼ cup salt ¼ cup sugar 1 tablespoon cider vinegar 1 cup water Directions Brine the pork tenderloin in a covered bowl or resealable bag. Combine the brine ingredients—salt, sugar, vinegar, and water—and mix until dissolved. Add pork tenderloin and refrigerate for 30 minutes or up to 3 hours. Preheat the oven to 350° F. Remove the pork from the brine and discard liquid. Pat dry with paper towels. Combine cinnamon, nutmeg, ginger, allspice, cloves, remaining salt, and pepper. Evenly coat the tenderloins with pumpkin spice rub. Reserve 2 teaspoons. Preheat a 6-quart dutch oven over medium heat. Toast the pepitas 2 to 3 minutes: they’ll start turning golden brown and give off a nutty aroma. Remove from the dutch oven and set aside. In the same dutch oven add 2 tablespoons olive oil and sear pork 2-3 minutes per side. Cover the dutch oven and transfer to the oven to roast for 10 to 15 minutes or until an instant read thermometer reaches 145° F. Remove the pork from the dutch oven and rest for 5 minutes before slicing. While the pork is resting, make the pumpkin sauce. Melt butter in the dutch oven and sauté garlic and thyme, about one minute. Stir in pumpkin puree and chicken broth, bring to a simmer. Add brown sugar, cider vinegar, salt, pepper, and the remaining 2 teaspoons of pumpkin spice. Scrape up fond (browned bits) from the bottom of the cookware. Turn off the burner and slowly add heavy cream. The sauce should thicken slightly and be warm. Season with salt and pepper to taste. Slice the pork into medallions. Shingle the pork (overlap slightly), drizzle with pumpkin sauce and sprinkle with toasted pepitas. Want to cook along with Chef Kris as he makes this Recipe of the Month dish? Watch the video here! Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Cast Iron Seared Standing Rib Roast View recipe Winter Root Vegetable Chili View recipe Orange Glazed Stuffed Pork Chops View recipe
