Paprika-Orange Pork Fillets with Crispy Chickpeas and Sautéed Spinach

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the cooked chickpeas very dry with paper towels so they roast up crisp.

2. 2

   In a bowl, toss the chickpeas with 15 ml (1 tbsp) olive oil, half of the smoked paprika, the ground cumin, dried oregano, a pinch of salt, and the red pepper flakes if using. Spread on a baking tray and roast for 25 minutes at 220 °C / 425 °F, stirring halfway through.

3. 3

   Meanwhile, in another bowl combine the orange zest, 60 ml (4 tbsp) orange juice, honey, white wine vinegar, 15 ml (1 tbsp) olive oil, the 2 chopped garlic cloves, the remaining smoked paprika, half of the black pepper, and 1/2 teaspoon salt.

4. 4

   Rub the pork loin fillets with the orange-spice mixture and let them rest for 10 minutes while the chickpeas finish roasting.

5. 5

   Heat a large skillet over medium-high heat with 15 ml (1 tbsp) olive oil. Sear the pork fillets for 3 to 4 minutes per side until nicely caramelized.

6. 6

   Reduce the heat to medium and add any remaining marinade to the pan. Cook for 2 to 3 minutes more, basting the meat with the sauce, until the pork reaches a safe internal temperature of 63 °C / 145 °F. Remove from the heat, cover loosely, and rest for 5 minutes.

7. 7

   In another skillet, heat the remaining 15 ml (1 tbsp) olive oil over medium heat. Add the sliced garlic clove and cook for 30 seconds. Add the fresh spinach, a pinch of salt, and the remaining black pepper; sauté for 2 to 3 minutes until wilted.

8. 8

   Serve the sautéed spinach as the base, place the pork fillets on top, and finish with the crispy chickpeas on the side. Spoon the pan juices over everything before serving.