Smoky Paprika Pork Loin with Warm Skyr and Bean Cream, Roasted Broccoli, and Pumpkin Seeds

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the broccoli on a tray and toss it with 1 tablespoon olive oil, a pinch of salt, black pepper, half of the chopped garlic, and 1 tablespoon lemon juice. Roast for 18 to 20 minutes, tossing halfway through, until tender with browned edges.

2. 2

   Meanwhile, pat the pork loin medallions dry with paper towels. Toss them with 1 tablespoon olive oil, smoked paprika, ground cumin, grated garlic, 1 teaspoon lemon zest, Dijon mustard, 1/2 teaspoon salt, and a little black pepper.

3. 3

   Heat a large skillet over medium-high heat. Sear the pork for 2 to 3 minutes per side until nicely browned. Reduce to medium heat and cook 3 to 5 minutes more, depending on thickness, until cooked through but still juicy. Transfer to a plate and let rest for 5 minutes.

4. 4

   In the same skillet, add the remaining chopped garlic and cook for 30 seconds. Add the cooked white beans, chicken broth or water, and a pinch of salt. Cook for 2 to 3 minutes so the flavors come together.

5. 5

   Transfer the beans and their liquid to a blender or food processor. Add the plain skyr and blend until thick and smooth. If needed, loosen with a little more broth or water. Taste and adjust with salt, black pepper, and a few more drops of lemon juice.

6. 6

   Toast the pumpkin seeds in a small skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant. Remove from the heat.

7. 7

   To serve, spread the warm skyr and bean cream onto plates. Top with the pork loin medallions, add the roasted broccoli, and finish with the pumpkin seeds and chopped fresh parsley.