Pork Loin with Crunchy Chickpea Crust, Charred Scallion Lemon Sauce, and Cumin Zucchini

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the pork loin dry with paper towels and season it all over with 4 g (about 3/4 tsp) salt and the black pepper.

2. 2

   In a food processor, pulse the cooked chickpeas with the gluten-free breadcrumbs, 2 garlic cloves, 1 tsp ground cumin, sweet paprika, lemon zest, 1 tbsp lemon juice, and 1 tbsp olive oil until you get a coarse paste that can be pressed onto the meat.

3. 3

   Heat a large oven-safe skillet over medium-high heat with 1 tbsp olive oil. Sear the pork loin for 2 minutes per side until lightly browned. Remove from the heat.

4. 4

   Press the chickpea mixture over the top and sides of the seared loin to form an even crust. Transfer the skillet to the oven and roast for 18 to 22 minutes at 220 °C / 425 °F, or until the center reaches 63 °C / 145 °F. Let rest for 8 minutes before slicing.

5. 5

   While the pork roasts, heat another skillet or grill pan over high heat. Rub the scallions with 1 tsp olive oil and char them for 3 to 4 minutes, turning, until deeply blistered outside and tender inside.

6. 6

   Transfer the charred scallions to a blender with the Greek yogurt, honey, 2 tbsp lemon juice, 1 tbsp olive oil, 30 ml / 2 tbsp water, and a pinch of salt. Blend until smooth. Adjust with more salt if needed.

7. 7

   Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the zucchini, the remaining minced garlic clove, 1 tsp ground cumin, and a pinch of salt. Sauté for 5 to 7 minutes until the zucchini is browned at the edges but still juicy.

8. 8

   Slice the pork loin into thick medallions. Spoon the charred scallion lemon sauce onto plates, place the chickpea-crusted pork on top, and serve with the cumin zucchini. Finish with a few drops of olive oil if desired.