Lunch · Mediterranean · 15 min
Fava Bean and Quinoa Salad with Seared Pork Tenderloin
- Calories
- 663
- Protein
- 64g
- Carbs
- 59g
- Fat
- 22g
Ingredients
- 230g Pork, fresh, loin, tenderloin, lean only
- 30.2 g Broadbeans (fava beans), mature seeds
- 75g Quinoa, cooked
- 28.5 g Cashew butter, plain
- 19.4 g Tamarind paste
- 50g Watercress, raw
Method
- 01Bring a small pot of salted water to a boil. Add the fava beans and blanch for 3-4 minutes until tender, then drain and peel the outer skins if desired for a creamier texture.
- 02In a small bowl, whisk together the cashew butter, tamarind paste, and a splash of warm water to create a smooth, tangy dressing. Season with a pinch of salt.
- 03Season the pork tenderloin with salt. Heat a heavy-bottomed skillet over medium-high heat. Sear the pork for about 5-6 minutes per side until deeply browned and just cooked through to 145 deg F (63 deg C). Remove from heat and let rest for 5 minutes.
- 04In a large bowl, toss the cooked quinoa, blanched fava beans, and fresh watercress with half of the tamarind-cashew dressing.
- 05Slice the rested pork into medallions. Arrange the pork over the quinoa salad and drizzle with the remaining dressing. Serve immediately while the pork is warm.
Cook it with the whole plan around it
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