Cilantro-Lime Pork Medallions with Warm Avocado Cream and Garlicky Brussels Sprouts

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Pat the pork loin dry with paper towels and cut it into medallions if not already portioned.

2. 2

   In a bowl, mix 1 tablespoon olive oil, ground cumin, sweet paprika, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 2 tablespoons lime juice. Rub this mixture over the pork medallions and let them rest for 10 minutes.

3. 3

   Place the Brussels sprouts on a baking tray. Toss them with 1 tablespoon olive oil, the minced garlic, red pepper flakes if using, and 1/4 teaspoon salt. Roast for 18 to 20 minutes at 220°C / 425°F, stirring halfway through, until browned on the edges.

4. 4

   While the sprouts roast, make the warm cream. In a blender or food processor, combine the avocado, Greek yogurt, whole garlic clove, 2 tablespoons lime juice, half of the cilantro, 2 tablespoons water, 1/4 teaspoon salt, and a little black pepper. Blend until smooth.

5. 5

   Transfer the cream to a small saucepan and warm it over very low heat for 2 to 3 minutes, stirring constantly, just until warm. Do not let it boil or the yogurt may split.

6. 6

   Heat a large skillet over medium-high heat. Add the remaining tablespoon of olive oil and sear the pork medallions for 2 to 3 minutes per side.

7. 7

   Reduce the heat to medium, add the butter to the skillet, and baste the meat with the melted butter for 1 minute. Cook until the pork is done yet juicy, with an internal temperature of 63°C / 145°F, then let it rest for 3 minutes off the heat.

8. 8

   Taste the warm avocado cream and adjust with the remaining salt or pepper if needed. Toss the roasted Brussels sprouts with the remaining cilantro right after they come out of the oven.

9. 9

   Spoon a layer of warm avocado cream onto each plate, arrange the pork medallions on top, and serve with the garlicky Brussels sprouts. Finish with the skillet juices over the meat.