Pork Tenderloin Medallions with Tamarind-Glazed Swiss Chard and Freekeh

Rinse 65g of freekeh and boil in 200ml salted water for 20 minutes until tender and nutty; drain and fluff with a fork.

Slice the pork tenderloin into 1-inch thick medallions. Season lightly with salt.

Heat half of the sesame oil in a heavy stainless steel skillet over medium-high heat. Sear the pork medallions for 3-4 minutes per side until deeply golden brown and cooked through (145 deg F internal). Remove from pan and let rest.

In the same skillet, add the remaining oil and sauté the sliced Swiss chard stems for 2 minutes, then add the leaves until just wilted.

Whisk the tamarind paste with a splash of water to loosen, then pour into the pan with the chard, tossing to coat and glaze the greens until glossy.

To plate, spread the warm freekeh on the base of a shallow bowl. Arrange the pork medallions over the grains and top with the tamarind-glazed Swiss chard. Drizzle any remaining pan juices over the meat.