Grilled Pork Tenderloin with Pipian Sauce

Ingredients

• 1.5 cups cilantro leaves fresh
• 2  garlic clove minced
• 2 teaspoons jalapeno seeded coarsely chopped
• 1.3 cups chicken broth 
• 0.5  onion coarsely chopped
• 1.5 ounces peanuts 
• 1.3 pound pork tenderloin cut into 1/2-inch-thick medallions
• 0.8 cup pumpkin seeds (pepitas)
• 3  radishes trimmed chopped
• 1.5 cups the of 1 cos lettuce 
• 1.5 ounces sesame seed 
• 3 tablespoons vegetable oil 
• 4 cups water 

Equipment

• frying pan
• sauce pan
• blender
• grill

Directions

1. Place pork between 2 sheets of waxed paper. Pound to 1/4- to 1/2-inch thickness. (Can be made 4 hours ahead. Cover; chill.)
2. Heat 2 tablespoons oil in heavy large skillet over medium heat.
3. Add next 5 ingredients. Sauté until seeds are lightly browned, about 4 minutes. Set aside.
4. Place 4 cups water, tomatillos, and jalapeño in small saucepan. Simmer over medium heat until tomatillos are soft and olive-green color, about 15 minutes.
5. Drain, reserving 1/4 cup cooking liquid.
6. Transfer tomatillos, jalapeño, reserved 1/4 cup liquid, cilantro, lettuce, broth, radishes, and seed mixture to blender. Blend sauce until smooth, stopping occasionally to push down ingredients.
7. Heat 1 tablespoon oil in large skillet over medium heat.
8. Add sauce; cook until thickened, about 4 minutes. Season with salt and pepper. (Can be made 2 hours ahead.
9. Let stand at room temperature.)
10. Prepare barbecue (medium-high heat).
11. Sprinkle pork with salt and pepper. Grill until cooked through, about 2 minutes per side. Divide among 4 plates. Stir sauce over medium heat until heated through. Spoon sauce over pork.
12. * Green tomato-like vegetables with paper-thin husks. Available at Latin American markets and some supermarkets.