Pork with Pumpkin-Seed Sauce

• 1 cup shelled pumpkin seeds*
• 2 cups chopped romaine lettuce
• 1 medium onion, chopped
• 1/2 cup chopped fresh cilantro
• 2 tablespoons chopped seeded jalapeno chilies
• 2 garlic cloves, peeled
• 1 tablespoon chopped radish leaves
• 3 1/2 cups canned low-salt chicken broth
• 2 tablespoons corn oil
• 1 2-pound boneless pork loin roast

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

pumpkin seeds, romaine lettuce, onion, fresh cilantro, jalapeno chilies, garlic, radish leaves, chicken broth, corn oil, pork loin roast

Taken from www.epicurious.com/recipes/food/views/pork-with-pumpkin-seed-sauce-103899 (may not work)