Lunch · Middle Eastern · 10 min
Pork Tenderloin Medallions with Tamarind-Glazed Swiss Chard and Freekeh
- Calories
- 663
- Protein
- 58g
- Carbs
- 58g
- Fat
- 25g
Ingredients
- 230g Pork, fresh, loin, tenderloin, separable lean only, raw
- 43.7 g FREEKEH ORGANIC AND FAIR, FREEKEH
- 200g RAINBOW SWISS CHARD
- 31.3 g ORGANIC TAMARIND PASTE
- 18g Oil, sesame, salad or cooking
Method
- 01Rinse 65g of freekeh and boil in 200ml salted water for 20 minutes until tender and nutty; drain and fluff with a fork.
- 02Slice the pork tenderloin into 1-inch thick medallions. Season lightly with salt.
- 03Heat 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.
- 04In the same skillet, add the remaining oil and sauté the sliced Swiss chard stems for 2 minutes, then add the leaves until just wilted.
- 05Whisk 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.
- 06To 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.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
