Step 1

Brine the pork tenderloin in a covered bowl or resealable bag. Combine the brine ingredients—salt, sugar, vinegar, and water—and mix until dissolved. Add pork tenderloin and refrigerate for 30 minutes or up to 3 hours.

Step 2

Preheat the oven to 350° F.

Step 3

Remove the pork from the brine and discard liquid. Pat dry with paper towels. Combine cinnamon, nutmeg, ginger, allspice, cloves, remaining salt, and pepper. Evenly coat the tenderloins with pumpkin spice rub. Reserve 2 teaspoons.

Step 4

Preheat a 6-quart dutch oven over medium heat. Toast the pepitas 2 to 3 minutes: they’ll start turning golden brown and give off a nutty aroma. Remove from the dutch oven and set aside.

Step 5

In the same dutch oven add 2 tablespoons olive oil and sear pork 2-3 minutes per side. Cover the dutch oven and transfer to the oven to roast for 10 to 15 minutes or until an instant read thermometer reaches 145° F. Remove the pork from the dutch oven and rest for 5 minutes before slicing.

Step 6

While the pork is resting, make the pumpkin sauce. Melt butter in the dutch oven and sauté garlic and thyme, about one minute. Stir in pumpkin puree and chicken broth, bring to a simmer. Add brown sugar, cider vinegar, salt, pepper, and the remaining 2 teaspoons of pumpkin spice. Scrape up fond (browned bits) from the bottom of the cookware.

Step 7

Turn off the burner and slowly add heavy cream. The sauce should thicken slightly and be warm. Season with salt and pepper to taste.

Step 8

Slice the pork into medallions. Shingle the pork (overlap slightly), drizzle with pumpkin sauce and sprinkle with toasted pepitas.