Pork Medallions with Choricero Pepper and Hazelnut Sauce, Creamy Wheat Berries, and Griddled Zucchini

Instructions

1. 1

   1. Pat the pork tenderloin medallions dry with paper towels. Season them with 4 g salt, black pepper, and 1 tablespoon olive oil. Let them sit at room temperature for 15 minutes while you prepare the other components.

2. 2

   2. Place the wheat berries in a saucepan with 2 1/2 cups hot vegetable stock, half of the chopped onion, and half of the chopped garlic. Bring to a boil, reduce the heat, partially cover, and cook for 30-35 minutes until tender and the liquid is nearly absorbed.

3. 3

   3. Meanwhile, preheat the oven to 400 °F / 200 °C.

4. 4

   4. For the sauce, heat 1 tablespoon olive oil in a small skillet over medium heat. Sauté the remaining onion for 4-5 minutes. Add the remaining garlic and cook for 30 seconds. Stir in the choricero pepper pulp, toasted hazelnuts, smoked paprika, and half of the thyme. Cook for 1 minute.

5. 5

   5. Pour the white wine into the sauce pan and scrape up any browned bits. Cook for 2 minutes to let the alcohol evaporate. Add 1/2 cup vegetable stock and cook 3 minutes more. Blend the mixture with the cream cheese and lemon juice until smooth. Return it to the pan and keep warm over very low heat.

6. 6

   6. Heat a large oven-safe skillet with the remaining tablespoon of olive oil over medium-high heat. Sear the pork medallions for 1 1/2-2 minutes per side until well browned.

7. 7

   7. Transfer the skillet with the pork to the oven and finish cooking for 6-8 minutes at 400 °F / 200 °C, until the center reaches 145 °F / 63 °C. Remove from the oven and rest for 5 minutes.

8. 8

   8. While the pork rests, heat a griddle or wide skillet over medium-high heat. Toss the zucchini with the butter, remaining thyme, and a pinch of salt. Cook for 2-3 minutes per side until tender with golden grill marks.

9. 9

   9. Finish the wheat berries by adding the remaining vegetable stock little by little if needed for a creamy texture. Adjust with the remaining salt and stir well.

10. 10

    10. Serve a bed of creamy wheat berries, top with the pork medallions, spoon over the choricero pepper and hazelnut sauce, and add the griddled zucchini on the side.