Spiced Pork with Radish Cream and Warm Brussels Sprout-Pepita Salad

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the pork tenderloin medallions dry with paper towels.

2. 2

   In a small bowl, mix 1 tablespoon olive oil, Dijon mustard, ground cumin, sweet paprika, dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and half of the lemon zest. Rub this mixture all over the pork medallions.

3. 3

   Place the Brussels sprouts on a baking tray. Add 1 tablespoon olive oil, a pinch of salt, and black pepper, toss well, and roast for 15 minutes at 220 °C / 425 °F.

4. 4

   Meanwhile, heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil and sear the pork medallions for 2 minutes per side.

5. 5

   Transfer the skillet with the pork to the oven and cook for 8 to 10 minutes at 220 °C / 425 °F, or until the center is just slightly pink. Remove from the oven and let rest for 5 minutes.

6. 6

   For the cream, place the radishes, Greek yogurt, 1 tablespoon lemon juice, the remaining lemon zest, 1 teaspoon chives, 1 teaspoon parsley, 1/4 teaspoon salt, a little black pepper, and the water in a blender cup. Blend until smooth and lightly airy.

7. 7

   Heat a medium skillet over medium heat. Add the pumpkin seeds and toast for 2 minutes, stirring, until they start to crackle. Remove and set aside.

8. 8

   In the same skillet, add the shallot, garlic, and the remaining tablespoon of olive oil. Sauté for 2 minutes. Add the roasted Brussels sprouts and cook 3 minutes more. Stir in the toasted pumpkin seeds, the remaining lemon juice, and the remaining parsley and chives.

9. 9

   Serve a layer of radish cream on each plate. Place two pork medallions on top per serving and add the warm Brussels sprout and pepita salad on the side. Finish with an extra twist of black pepper if desired.