Warm rosemary pork bowl with creamy millet, roasted fennel and green apple yogurt

Instructions

1. 1

   Preheat the oven to 220°C / 425°F.

2. 2

   In a large bowl, toss the fennel and red onion with 1 tablespoon olive oil, half of the salt, and a pinch of black pepper. Spread on a baking tray and roast for 22 to 25 minutes at 220°C / 425°F, turning halfway through, until the fennel is tender and browned at the edges.

3. 3

   Meanwhile, place the millet in a medium saucepan with the vegetable broth or water and a pinch of salt. Bring to a boil, reduce to low heat, cover, and cook for 16 to 18 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes.

4. 4

   In a bowl, combine the pork loin with 1 tablespoon olive oil, the fresh rosemary, garlic, sweet paprika, honey, Dijon mustard, 1 tablespoon lemon juice, the remaining salt, and black pepper. Let it marinate for 10 minutes while the millet finishes cooking.

5. 5

   In another small bowl, combine the plain Greek yogurt with half of the grated green apple, the remaining tablespoon of lemon juice, and a pinch of salt. Stir until creamy and fresh. Keep chilled until serving.

6. 6

   Fluff the millet with a fork and stir in 1 tablespoon olive oil for a creamier, looser texture.

7. 7

   Heat a large skillet over medium-high heat. Cook the marinated pork for 3 to 4 minutes per side, until nicely browned and it reaches a safe internal temperature of 63°C / 145°F. Remove from the heat and let rest for 3 minutes before slicing if needed.

8. 8

   Assemble each bowl with a base of creamy millet, then add the roasted fennel and red onion, followed by the rosemary pork. Top with the remaining green apple in thin slices, spoon over the apple yogurt, finish with fresh parsley and pumpkin seeds, and serve right away.