Tamarind-Glazed Pork Tenderloin with Sautéed Swiss Chard and Quinoa

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

Heat 5g of sesame oil in a heavy-bottomed skillet over medium-high heat. Sear the pork for 3-4 minutes per side until golden brown and just cooked through; remove and set aside to rest.

In the same pan, add the remaining 10g of sesame oil and sauté the thinly sliced red onion until translucent. Add the rainbow Swiss chard and cook until the leaves are just wilted but still vibrant, about 2 minutes.

Lower the heat and stir in the tamarind paste, thinning with a tablespoon of water if needed to create a glossy glaze. Return the pork to the pan, tossing gently to coat in the sticky, tangy tamarind sauce.

Serve the glazed pork alongside the warm quinoa and sautéed chard, ensuring the pan juices are drizzled over the top.