Pumpkin seed crusted pork tenderloin with pan sauce

Slide a thin knife under the silver skin on top of the tenderloin and slice it off, angling the blade up toward the membrane; most of it is enough.

Season very thoroughly on both sides with kosher salt, black pepper and cayenne.

Sear over high heat in a little oil in an oven-safe pan until browned on all sides; turn off the heat, move the pork to a platter and let it cool a little.

Chop the green pumpkin seeds fine, leaving a little coarseness.

Mix Dijon mustard with a little maple syrup and a hint of ground cumin, and spread it over the pork except the bottom.

Pile on the pumpkin seeds and pat them on gently, handling the meat as little as possible; return it to the pan and patch any bare spots.

Pour about half a cup of chicken broth into the pan to keep the oven moist and stop the seeds burning.

Roast in the centre of a 425 degree oven for exactly 20 minutes.

Optionally check with a thermometer for about 140 internal so it stays moist.

Rest on a platter about five minutes, loosely covered with foil.

Set the roasting pan over medium-high heat, add a splash of chicken broth, a little rice vinegar and a little balsamic vinegar; bring to a boil and boil about one minute until reduced by about half.

Turn off the heat and stir or shake in a chunk of cold butter until it disappears and emulsifies; taste for salt.

Add the resting juices from the platter to the sauce, slice the pork and serve with the pan sauce.