Best grilled entrée:
Pork Tenderloin with Pumpkin-Seed Sauce
Paul Heitzenrater, Denver
(Prize vacation: Napa Valley)
Heitzenrater, a recreation therapist, and his partner, John Farnam, often host fund-raising dinners, with Heitzenrater as
cook. Last year, he was casting around for a party dish when he remembered a pumpkin-seed sauce he'd gone crazy for in Puerto
Vallarta. He concocted one and dolloped it onto pork tenderloin medallions, adding layers of flavor with toasted pumpkin seeds
and pumpkin-seed oil. (Sometimes he also adds squash blossoms from his garden.)
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