Andalusian Pork Tenderloin with Pumpkin-Seed Picada and Roasted Red Pepper

Name: Andalusian Pork Tenderloin with Pumpkin-Seed Picada and Roasted Red Pepper
Prep time: 8 min
Cook time: 16 min
Total time: 24 min
Yield: 1 serving
Ingredients: 100 g (raw) pork tenderloin, trimmed, cut into medallions; 20 g pumpkin seeds (pepitas); 80 g roasted red pepper (jarred or freshly roasted), sliced; 50 g (cooked) chickpeas; 1 tbsp (14g) extra virgin olive oil; 2 cloves (6g) garlic, half sliced, half whole; 1 tbsp (15g) sherry vinegar; 1/2 tsp (1g) smoked paprika (pimentón); 1 tbsp (4g) flat-leaf parsley, chopped; 1/4 tsp (1.5g) sea salt; 1/8 tsp black pepper

A weeknight Andalusian plate of seared pork tenderloin sliced over warm chickpeas and roasted red pepper, finished with a smoked-paprika picada of toasted pumpkin seeds, garlic, and parsley. Pork tenderloin and pumpkin seeds together stack zinc the way the Andalusian kitchen has done for centuries — without anyone calling it nutrition.

Prep: 8 min
Cocción: 16 min
Total: 24 min
Porciones: 1

Ingredientes

100g (raw)pork tenderloin, trimmed, cut into medallions
20gpumpkin seeds (pepitas)
80groasted red pepper (jarred or freshly roasted), sliced
50g (cooked)chickpeas
1tbsp (14g)extra virgin olive oil
2cloves (6g)garlic, half sliced, half whole
1tbsp (15g)sherry vinegar
1/2tsp (1g)smoked paprika (pimentón)
1tbsp (4g)flat-leaf parsley, chopped
1/4tsp (1.5g)sea salt
1/8tspblack pepper

Preparación

01
Toast the pumpkin seeds in a dry small skillet over medium heat for 3 minutes, shaking the pan, until they puff and smell nutty. Tip onto a cutting board to cool.
02
Pat the pork medallions dry and season both sides with salt, pepper, and the smoked paprika.
03
Heat half the olive oil in the same skillet over medium-high heat. Sear the pork 2-3 minutes per side until golden and just cooked through (target 63°C / 145°F internal). Move to a plate to rest 3 minutes.
04
Lower the heat to medium. Add the remaining olive oil, the sliced garlic, and the chickpeas. Cook 2 minutes, pressing the chickpeas lightly to break a few. Add the roasted red pepper strips and warm 1 minute.
05
Make the picada: rough-chop the toasted pumpkin seeds with the whole garlic clove and the parsley until you have a coarse green crumble. Stir in the sherry vinegar.
06
Plate the chickpea-pepper mix, fan the pork medallions on top, and spoon the picada generously over the pork.

Nutrición (por porción)

Calories: 500kcal
Protein: 32g
Carbs: 25g
Fat: 27g
Fiber: 7g
Selenium: 35mcg
Zinc: 4.3mg
Iron: 4.3mg
B12: 0.5mcg
Iodine: 4mcg
Sodium: 560mg