Pumpkin Seed-Crusted Pork Tenderloin Roast

1 . Stage

Preheat the oven to 425 degrees F (220 degrees C). Season pork with salt, freshly ground black pepper, and cayenne.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.

5 . Stage

Transfer pork back into the pan and add 1/2 cup of broth.

6 . Stage

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.

7 . Stage

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.

8 . Stage

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.